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French Onion Soup Pinwheels

60 servings
Vegetarian Diet, American Baking

Experience the ultimate flavor explosion with these French Onion Soup Pinwheels. Imagine flaky, golden puff pastry giving way to a savory-sweet filling of caramelized onions, fresh thyme, and a blend of Gruyère and truffled cheddar cheeses. A little beef stock (easily substituted with mushroom stock) deepens the authentic...

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... French onion soup taste. Perfect for any occasion, these pinwheels are as delicious as they are easy to make, and they can be frozen for later enjoyment.

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ChefLynn ChefLynn Cool Cook
February 21, 2025
French Onion Soup Pinwheels in detail close up shot
  • 70 min.
  • 1h 25 min.
  • 2/5
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Ingredients:

Tools:

Directions:

1. Caramelize the Onions:

Let’s begin preparing the French Onion Soup Pinwheels by preparing the onions.

  • Prepare the Onions: Cut the onions in half and thinly slice them on a mandolin or with a very sharp knife.
  • Coat the Pan: Coat the bottom of a sauté pan with a thin layer of olive oil – just brush some oil in the pan so it is not too oily.
  • Sweat the Onions: Add the sliced onions to the pan with a tablespoon or two of salt and a little fresh cracked black pepper. Place the pan over medium-low heat and cover with a lid.
  • Cook Slowly: Allow the onions to cook and sweat slowly until they soften, stirring occasionally. Keep the lid on the pan when not stirring.
  • Brown the Onions: Once the onions are very soft, remove the lid. Continue to cook, stirring frequently, until they turn a good golden brown. Be careful not to burn them; add a little water if needed to prevent sticking.
  • Add Flavor: Once the onions are a good golden brown, add in the fresh thyme and beef stock. Cook until the beef stock has evaporated.
  • Season and Cool: Taste and adjust seasoning as needed. Remove the onions from the pan and allow them to cool completely.

2. Prepare the Cheese and Puff Pastry:

  • Grate and Combine Cheeses: Grate the Gruyère and truffled cheddar cheeses into a large bowl. Mix to combine as evenly as possible.
  • Roll Out Puff Pastry: Once the onions are cool, work with one piece of puff pastry at a time. Roll it out just until the short edge is 10 inches long.

3. Assemble the Pinwheels:

  • Spread the Onions: With the short edge of the pastry directly in front of you (bottom) and away from you (top), spread 1/3 of the cooled caramelized onions on the pastry in an even layer. Go completely to the bottom and side edges, but leave about 1/2 inch uncovered at the top edge.
  • Add the Cheese: Sprinkle 1/3 of the cheese mixture evenly over the onions. Press it in gently so it sticks.
  • Roll into a Log: Starting with the edge closest to you, roll up the pastry tightly into a 10-inch long log.
  • Score and Chill: Score the pastry log with a sharp knife every 1/2 inch. Wrap the log tightly in wax paper or parchment paper, then in plastic wrap. Refrigerate for at least 1 hour.
  • Repeat: Repeat steps 1-4 with the remaining 2 pieces of puff pastry and the remaining onion and cheese mixtures.

4. Bake and Serve French Onion Soup Pinwheels:

  • Preheat Oven: After the pastry logs have chilled and are firm, preheat the oven to 425°F (220°C).
  • Slice: Once the oven is preheated, remove the logs from the refrigerator. Cut along the score marks into 1/2-inch thick slices.
  • Arrange on Baking Sheet: Place the slices on a baking sheet lined with parchment paper or a silicone mat. Leave 1-2 inches between each slice, as they will expand during baking.
  • Bake: Bake in the preheated oven for 20-25 minutes, or until the pinwheels have puffed up and the outer edges are golden brown.
  • Cool and Serve: Let the pinwheels cool for a couple of minutes, then plate and serve.
About the Author:
ChefLynnCool Cook
# 5
  • Published Recipes: 15
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-08
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