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Appetizer Recipes

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
# 3
  • Published Recipes: 23
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  • Location: Florida, USA
  • Member since: 2024-09-08
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