Summary

Ingredients

• 1 liter broth
• 800 g onion (s)
• 2 cloves garlic
• 2 spring onion (s)
• 3 chilli pepper (s), dried
• 1 bay leaf
• 3 tablespoon sherry, medium dry
• salt
• 50 g butter
• powdered sugar
• puff pastry
• 2 tablespoon parmesan, grated
• 1 egg yolk
• Cayenne pepper

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Instructions

1. For this soup I use either a homemade chicken broth or a vegetable broth if I want to cook vegetarian.
2. Roll out the puff pastry, cut out round slices approx. 1 cm larger than the soup cup. Sprinkle about 1 teaspoon of parmesan on half of the slices. It is best to only sprinkle in the middle. Place an empty lid on top and decorate with leftover puff pastry. Carefully press the lids together with the flat of your hand, they can be a little bigger. Place the lids in the refrigerator for at least an hour.
3. Melt the butter in a saucepan with a touch of powdered sugar. Wait until the butter and sugar caramelize and then immediately add the chopped onions. Saute in the butter for a few minutes, then extinguish with sherry and pour in the broth. Add the chilli peppers and bay leaf and simmer very gently for 30 minutes.
4. Then remove the chili peppers and bay leaf. Season to taste with salt and possibly cayenne, as dried chili peppers sometimes do not give off enough heat.
5. Meanwhile preheat the stove to 200 degrees / convection.
6. When the soup is ready, brush the soup cup rims with egg yolk, take the puff pastry lid out of the refrigerator and brush with egg as well, then put back in the fridge.
7. Cut the spring onions including the greens into rings and add to the soup, bring to the boil, then immediately pour the soup into one of the soup bowls while still boiling. Immediately press a puff pastry lid onto the cup. Then fill the second soup cup, etc. The soup has to steam strongly when you press the ice-cold lid on so that the steam holds the puff pastry on top. Place the cups in the stove and bake until the lids are open and golden brown.