French Onion Soup Recipe
caramelized onion pierogies, fontina cheese, sherried onion brodo, brandy, parmigiano frico
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Ingredients
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Pierogies and Broth
Method
Preparation and Cooking
- 1
- 2
Add Garlic and Broth
Stir in the minced garlic and cook for another minute. Then, add the beef broth and dry sherry. Bring to a simmer and let cook for about 15 minutes.
- 3
Prepare the Pierogies
Roll out the pierogi dough and cut into circles. Fill with a mixture of caramelized onions and fontina cheese, then fold and seal the edges. Boil the pierogies in salted water until they float, about 3-5 minutes.
- 4
Finish the Soup
Stir in the brandy and season the soup with salt and black pepper to taste. Serve hot, placing the cooked pierogies in bowls and ladling the broth over them.
- 5
Make Parmigiano Frico
On a non-stick skillet, sprinkle grated Parmigiano-Reggiano to form small circles. Cook until golden and crispy. Remove from heat and let cool before serving as a garnish.
