Onion Soup with Crusty Tops

Directions

• Roll out the puff pastry (if necessary) and cut into 6 pieces large enough to fit over the tops of oven-safe serving bowls you plan to serve the soup in. If you like, use any leftover dough to cut a few decorative strips. Place all the dough pieces in a single layer on a board, cover lightly with a clean dry towel and place in the fridge to chill well while you make the soup.
• Next, in a large saucepan, sauté the onions in the olive oil and butter until golden and tender. Stir in the sugar and continue to cook the onions for 30 to 40 minutes (or even longer) until they are soft and well-caramelised.
• Add the garlic and sauté for 1 minute or until aromatic, no longer.
• Add the stock, wine, bay leaves and thyme. Bring to a boil, cover partially and simmer for half an hour.
• Mix the soup powder with a little cold water to a smooth paste and stir just enough of this paste into the simmering soup to thicken it to your liking.
• Season to taste with salt and pepper and fish out the bay leaves.
• Place 6 oven-safe serving bowls onto a baking sheet. Ladle the soup into the bowls taking care not to fill it to the brim. Depending on the size of your bowls, you may have leftover soup which means that seconds will have to be without the crusty lids – or, freeze the leftover for a future soup, stew or gravy.
• Now, using your fingers, wet the rims of each bowl with a little cold water so that the pastry will stick. Place a piece of puff pastry on top of each bowl and push the pastry over the rims to form a lid and push it against the rims all around so that they stick. Cut a small slice or two into each “lid” and decorate (if you like) with strips of leftover pastry.
• Put the baking sheet with the soup bowls into the oven preheated to 200° C for 20 – 25 minutes or until the pastry is cooked and golden.
  
  Remove from oven and serve immediately.
  
  Serves 6