French Onion Soup Puffs Recipe with Hoisin Sauce

How to make it

1. In a large skillet, heat the butter and olive oil over medium heat. Add the sliced onions and cook for 10 minutes, stirring occasionally. Add the Lee Kum Kee Hoisin Sauce and continue cooking for another 15-20 minutes, stirring frequently, until the onions are golden brown and caramelized. Remove from heat and let cool slightly.
2. Preheat your oven to 400° Fahrenheit. Lightly grease a 12-cup muffin tin or line it with paper liners.
3. Roll out the puff pastry sheet on a lightly floured surface to smooth it out. Cut the puff pastry into 12 equal squares. Place each puff pastry square into a muffin tin cup, pressing it gently into the bottom and sides, with the corners hanging over the edges. 
4. Spoon a generous amount of the hoisin caramelized onions into each pastry-lined muffin cup. Sprinkle a little shredded Gruyère or Swiss cheese on top of each one. Brush the exposed edges of the puff pastry with the beaten egg.
5. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the pastry is golden brown and puffed. Let the puffs cool slightly in the muffin tin before removing them.
   Garnish with fresh thyme leaves if desired and serve warm.