Prep : 20 minutes Cook : 55 minutes Serves 8
2 tablespoons butter or margarine
5 medium-size yellow onions , thinly sliced
2 tablespoons sugar
2 thinly sliced washed leeks
2 thinly sliced shallots
5 crushed garlic cloves
20 peeled pearl onions
1 thinly sliced red onion
3-1/2 cups Browned Beef Stock or canned reduced-sodium beef broth
5 cups water
1/4 cup brandy (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 sheets frozen puff pastry dough
4 tablespoons (2 ounces) grated Gruyere cheese
1 . Preheat the oven to 400*F . In a 5-quart Dutch oven over moderately high heat , melt the butter , add onions and sugar and cook over high heat until onions are lightly golden --- about 10 minutes . Reduce the heat to moderately low and cook stirring occasionally until onions are golden -- about 15 minutes more .
2 . Add the s the scallions and 7 cups of beef stock and simmer uncover for and hour . Meanwhile , on a lightly floured work surface , spread two 9-1/2x9-1/4x1/8-inch sheets of frozen puff pastry that have been thawed in the refrigerator and cut into 8 rounds , slightly larger than diameter of the soup bowls .
3 . Divide soup among 8 ovenproof soup bowls or ramekins and sprinkle each portion with 1 tablespoon freshly snipped chives .
4 . Fit pastry on top of the soup bowls , crimping edges to seal and bake uncovered , until puff is golden brown --- about 20 minutes .