French Onion Pierogy Soup
French Onion Soup with a twist! Cozy up with a bowl of French Onion Soup full of caramelized onions swimming in a beef broth, topped with a pierogy covered in melty cheese.
Get the most out of your soup!
There are a couple of important things to keep in mind while making this soup, like making sure you use a good, flavorful broth. For the best flavor, we highly recommend a bone beef broth, but our Custom Culinary Beef Flavored Soup Base (#1041) also works really well.
In addition, give thought to which type of onion you use. We recommend using yellow onions. Also, make sure they’re nice and caramelized for a deeper, sweeter flavor. If you prefer more sweetness in your soup, simply add a bit of C & H Pure Cane Sugar (#1632) as you caramelize them. But, yellow onions already have a natural sweetness, so you likely won’t need to add more.
Traditionally, French Onion Soup is topped with slices of hearty bread, so if you would prefer that simply swap the pierogies with a slice of Stone Ground Bakery Rustic Sourdough Pullman Bread (#1612) or sliced baguette.
Cozy up with a bowl of French Onion Soup full of caramelized onions swimming in a beef broth, topped with a pierogy covered in melty cheese.
French Onion Pierogy Soup
- 12 Mrs. T’s Classic Cheddar and Potato Pierogies (#5621)
- 4 onions, thinly sliced
- 3 Tbsp Kirkland Salted Sweet Cream Butter (#1723)
- 3 Tbsp BBF Avocado Oil (#3516), divided
- 4 cups water + 4 tsp Custom Culinary Beef Flavored Soup Base (#1041)
- 3-4 Tbsp Worcestershire sauce
- 2 Tbsp Kirkland Minced Garlic (#1289)
- 2 Tbsp flour
- 1 Tbsp tomato paste, optional
- Regal Coarse Sea Salt (#1147) and AP Coarse Black Pepper (#1028), to taste
- 1 tsp AP Cut & Sifted Thyme (#1444)
- 2 cups swiss or provolone cheese
- First, line a Crestware Cookie Sheet (#4020) with a piece of AP Parchment Paper (#1153). Preheat oven to 400F.
- Now, add the butter and 2 tbsp of the oil to a pot over medium heat. Once the butter is melted, add the onion and salt, cooking covered until the onions are tender.
- Now, uncover and turn up to medium high heat. Cook until the onions are golden brown, about 20-30 minutes, stirring frequently.
- Add Worcestershire sauce, garlic, flour, and tomato paste, cooking for a couple of minutes. Then, stir in the broth and bring to a simmer and cook until slightly thickened.
- Meanwhile, toss the pierogies in the remaining oil. Bake for 15 minutes, turning halfway. Sprinkle the cheese on top and bake for another few minutes, until the cheese is bubbly and melted.
- Divide the soup between bowls, and top with a pierogy. Enjoy!
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