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French Onion Soup Pierogi
Classic potato and cheese pierogi elevated with caramelized onions and thyme, reminiscent of French Onion Soup. Served with sour cream and extra caramelized onions for a truly decadent experience.
Prep Time
30 minutes
Total Time
1 hour 15 minutes
Calories
3744 kcal
Difficulty
Medium
Equipment
4 items
Cost
£2.82/serving
Ingredients
Servings
4
2lbPotatoes(Russet or Yukon Gold, peeled and quartered)
£1.00
1cupCheddar Cheese(Shredded sharp cheddar cheese)
£2.50
4ozCream Cheese(Softened)
£1.50
3largeOnion(Thinly sliced)
£1.00
4tbspButter(Unsalted)
£0.75
2tbspOlive Oil
£0.25
1tbspFresh Thyme(Chopped)
£0.50
To tasteSalt
0To tasteBlack Pepper(Freshly ground)
01packagePierogi Dough(Frozen pierogi dough (or make your own!))
£2.50
1cupSour Cream(For serving)
£1.20
2tbspVegetable Oil(For boiling the pierogi)
£0.10
Total Cost
£11.30
£2.82 per serving
Instructions
- 1.**Prepare the Potatoes:** Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain well and return to the pot.
- 2.**Make the Potato Filling:** Mash the potatoes with a potato masher or electric mixer until smooth. Stir in the shredded cheddar cheese, softened cream cheese, salt, and pepper. Set aside to cool slightly.
- 3.**Caramelize the Onions:** Heat the butter and olive oil in a large skillet over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until they are deeply caramelized and golden brown, about 30-40 minutes. Stir in the chopped thyme during the last 5 minutes of cooking. Season with salt and pepper to taste. Reserve about 1/2 cup of the caramelized onions for serving.
- 4.**Assemble the Pierogi:** Roll out the pierogi dough on a lightly floured surface. Cut out circles using a cookie cutter or glass. Place a spoonful of the potato filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal tightly. Repeat until all the filling is used.
- 5.**Cook the Pierogi:** Bring a large pot of salted water to a boil. Add the vegetable oil. Gently drop the pierogi into the boiling water, being careful not to overcrowd the pot. Cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and drain well.
- 6.**Serve:** Serve the pierogi hot, topped with the remaining caramelized onions and a dollop of sour cream.
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My Notes
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Nutrition Information
Nutrition per serving (400g)
3744 kcal / 15664 kJ
Carbs
372g
143% of RDA
Fat
212g
303% of RDA
Protein
108g
216% of RDA
Detailed Breakdown
Fibre
36 g
120% of RDA
Sugar
56 g
62% of RDA
Sodium
2400 mg
104% of RDA
Saturated Fat
128 g
640% of RDA
Chef's Tips
For extra flavor, you can add a pinch of nutmeg to the potato filling.
To save time, use store-bought caramelized onions. However, homemade caramelized onions will provide the best flavor.
If the pierogi start to stick together while boiling, add a little more oil to the water.
Pierogi can be made ahead of time and frozen. To freeze, lay the uncooked pierogi on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
Cooking Equipment
Large Pot
Large Skillet
Slotted Spoon
Mixing Bowls
Wine Pairings
No wine pairing suggestions available for this recipe.
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