French Onion Sausage Rolls (Print Version)
Flaky puff pastry filled with sausage, caramelized onions, Dijon, and thyme—perfect savory snack or party bite.
# What You'll Need:
→ Onion Filling
01 - 2 large yellow onions, finely sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1 teaspoon granulated sugar
05 - 1/4 teaspoon salt
06 - 1 teaspoon balsamic vinegar
07 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
→ Sausage Mixture
08 - 1 pound pork sausage meat
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon fresh parsley, finely chopped
11 - Black pepper, to taste
12 - 1/4 cup grated Gruyère cheese or Emmental cheese (optional)
→ Pastry and Assembly
13 - 1 sheet all-butter puff pastry, about 14 ounces, thawed if frozen
14 - 1 large egg, lightly beaten
# How to Make It:
01 - In a large skillet over medium-low heat, melt unsalted butter with olive oil. Add sliced onions and cook, stirring often, for 15 to 18 minutes until softened and golden.
02 - Sprinkle in sugar and salt; continue to cook until onions are deeply caramelized, about 10 additional minutes. Stir in balsamic vinegar and thyme; cook for 1 to 2 minutes. Remove from heat and let cool completely.
03 - In a mixing bowl, blend pork sausage meat with Dijon mustard, parsley, black pepper, and cheese if using. Fold in the cooled onion mixture and mix gently until incorporated.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Roll out the puff pastry into a rectangle approximately 12 by 10 inches. Cut lengthwise to form two strips.
05 - Place sausage mixture along one long edge of each pastry strip. Brush the opposite edge with beaten egg. Roll pastry over filling to enclose, sealing firmly. Position seam side down and cut each log into 6 equal pieces.
06 - Arrange pieces on the prepared baking sheet. Brush tops with remaining egg wash, then lightly score the tops with a sharp knife. Bake for 25 to 30 minutes until golden brown and flaky. Cool slightly before serving.
# Expert Advice:
01 -
- You get all the flavor of a slow-cooked French onion soup curled inside flaky, golden pastry—no soup bowl required.
- This recipe is gloriously forgiving, and each time you make it you’ll find a new personal twist to love more than the last.
02 -
- If you rush the caramelizing step, your onions will be bland and watery instead of jammy and sweet.
- The first time I used cold filling, my pastry split open—always let the onion mixture cool before wrapping.
03 -
- Brush any leftover egg wash on scraps of pastry for toastable, savory snack bits.
- Wrapping the assembled rolls and freezing before baking lets you enjoy fresh sausage rolls any time—just add a few extra minutes to the bake.