French Onion Pierogy Soup

French Onion Pierogy Soup
Serving Size:4

1 Box Potato & Cheese-filled Pierogies -- (Mrs. T's)
Butter
1 large sweet onion -- peeled, halved and thinly sliced
1/4 -1/3 baguette -- thinly sliced, toasted
1 container beef broth -- (32-ounce)
Swiss or Gruyere cheese -- shredded

Cook pierogies in boiling water until just thawed, about 3-5 minutes. Drain and set aside.

Meanwhile, melt butter in a dutch oven over medium heat. Add onions & cook until onions are softened and lightly browned, stirring occasionally.

Stir in beef broth over high heat. Heat to boiling. Simmer uncovered 10 minutes to blend flavors. Stir in pierogies.

Preheat broiler. Ladle soup into four crocks or heatproof bowls. Top each bowl with sliced baguette(s). Sprinkle top with shredded cheese. Broil until cheese is melted.

Adapted from Mrs. T's Pierogies
 
Thanks, guys. I usually keep Mrs. T's in the freezer. They're great in a pinch.

Bams, they even have a (slow-cooker) dish for pierogy lasagna. Hmmm.

Enjoy.
 
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