This recipe is a specialty of Madroña Winery's Kurt Burris.
3 lbs. Fresh tomatoes, quartered
1 lb. Yellow onions, chopped
6 cloves garlic, peeled
2 bay leaves
4 Tbs. Butter
3 C. heavy cream
salt and white pepper
2 Tbs. Tomato paste, depending on ripeness of tomatoes
Cook onions in butter until soft, then add tomatoes and seasonings. Cook slowly, uncovered, for four hours. Run through a blender or food processor and strain. Add the cream and correct the seasonings, bring to a boil and set aside.
Preheat oven to 450.
2 lbs. Frozen puff pastry. Roll out pastry to about 1/8" thick. Paint the surface with an egg wash. Cut circles of pastry about 2" larger in diameter than the soup crocks (ovenproof) in which the soup will be served.
Cool the soup slightly; place it in the crocks. Lay the circle of puff pastry on top of the crocks. Make sure the pastry is very cold or slightly frozen so it does not sink into the soup. The egg wash should be down so it helps form a seal between the bowl and the pastry. Bake for 20 minutes in a 450 degree oven, or until golden brown. Do not open the oven during baking, as this will cause the pastry to fall. Serve immediately.