Caramelized French Onion Soup "en Croute" baked with Gruyere and Petit Basque Cheeses

For the soup

Melt the butter in a heavy soup pot and add the leek, shallots and onions over medium heat, stirring frequently, for 15 to 20 minutes, until deep golden. Add the sherry and cook for 1 minute more. Stir in the broth and the garlic. Bring to a simmer and cook, uncovered, for 20 minutes.

You may either leave the soup chunky or you may push the soup through a food mill or puree in a food processor until smooth. Season to taste with salt and pepper.

To finish the dish

Preheat oven to 425° F. Ladle the soup into the individual ramekins or soup bowls. Combine the cheeses and top each cup of soup with a layer of cheese, making sure to distribute the cheese all the way to the edges of the cups. Sprinkle each with chopped parsley.

Using a biscuit cutter or a sharp knife, cut 8 rounds from the puff pastry, 1-1/2 inches larger than the opening to your ramekins. Very lightly brush each round with the egg wash. Lay a pastry round, egg wash side down, over each of the ramekins and press down around the outer edges to seal well. Brush the tops lightly with the egg wash and bake for 20 to 25 minutes, or until the top is golden brown.