This recipe combines two awesome things, Pelminis and french onion soup. For those of you who might not be familiar with Pelminis, let me introduce you to this wonderful ingredient.
Pelminis are dumplings consisting of a filling, wrapped in a thin dough. The dough is made with flour and water. The filling can be ground pork, ground beef or chicken. Mixing 2 different kinds of meat is also popular.
The cooked pelmenis are usually served on their own or topped with melted butter or sour cream. Mustard, horseradish, tomato sauce, and vinegar are also popular ways to enjoy them.
I love using them in soup, it kind of reminds me of the Chinese wonton soup. French onion soup is probably my favourite soup of all time and by adding a meat filled dumpling, namely the Pelmini, your soup is transformed into a whole meal. Like Perogies, I don’t bother making my Pelminis from scratch, the frozen ones are just perfect!
- 1 bag of Pelmini (I use pork and beef)
- 5 cups of onions (minced)
- 2 tbsp of butter
- 2 tbsp of olive oil
- 2 garlic cloves
- 2 tsp of sugar
- 8 cups of beef broth
- 300 ml of dry white wine
- Salt and pepper
- French baguette
- Grated Gruyere cheese
- In a big pot, melt the butter with the olive oil, adding in the minced onions and sugar.
- Cook on medium heat for 20 minutes stirring frequently until caramelization is
- obtained (until the onions are nicely browned).
- Add in the garlic and cook for another minute.
- Add in the flour and mix well.
- Add in the white wine and beef broth, salt and pepper to taste and
- simmer for 30minutes.
- Add in the pelminis, then bring back to a boil and cook for 5 minutes.
- Cut the french baguette into 1 inch thick slices (use 2 slices per person).
- Put slices on a baking sheet and add grated Gruyere cheese onto each slice.
- Put into the oven on broil until the cheese melts and is bubbly.
- Put the bread in the bottom of the onion soup bowl and then pour the soup on top and serve.