French Onion Soup Empanadas

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On numerous occasions on this blog I gushed about my love of French Onion Soup. It’s somewhat of an obsession.

One of my other loves in any food that’s wrapped in dough – be it puff pastry, filo, pasta, etc. I’ll travel the culinary world for a good dumpling, pierogi, patty, lumpia, pita, etc. Of course, empanadas are no exception.

Last weekend a good friend of mine sent a snapchat of some empanadas he was frying up, and I was smitten, realizing it had been a long time since I made them myself. His sister’s Ecuadorian in-laws noddingly approved of his frying skills. I instantly knew I wanted to achieve similar greatness.

Apparently the secret was Goya empanada wrappers. I bought some the next day and saved them in my freezer until inspiration struck.

A few days later the idea of French Onion Soup Empanadas came to mind. I had two additional inspirations on top of that snap chat – a French Onion Soup Casserole I saw on Pinterest and the famous French Onion Soup Dumplings at The Stanton Social.

By not making empanada dough from scratch, these were super easy to make.

FRENCH ONION SOUP EMPANADAS
3 large Sweet or Vidalia Onions, sliced thick
1 stick Butter
1 tablespoon Herbs de Provence
1 teaspoon Thyme
1 tablespoon Beef Better than Bouillon (or 1 Beef Bouillon Cube)
2 tablespoons Flour
1 cup White Wine (or Brandy)
Salt and Pepper, to taste
4 ounces Jarslberg Cheese, sliced into small squares
1 packet (12 each) Goya Empanada Wrappers
Vegetable or Corn Oil for Frying
Sugar and Parmesan Cheese

  1. Remove wrappers from freezer and allow to thaw while you prepare onions.
  2. In a heavy bottom stock pot or dutch oven (I used my Staub coquette), melt the butter. Add onions and spices. Cook onions, stirring occasionally, for about 30 minutes, until onions are brown and a little syrupy.
  3. Add flour and stir for a couple of minutes until well incorporated.
  4. Add wine and cook mixture for about five more minutes, until onion mixture has thickened and excess liquid has evaporated. Remove from heat and spread on a cookie sheet or pan to cool.
  5. Meanwhile, heat oil in pot (I cleaned and re-used my coquette). Use a candy thermometer and allow to heat between 320 and 350 degrees.
  6. Assemble empanadas – use about two tablespoons of onion mixture and 1-2 squares of cheese. Fold in half and crimp edges closed with fork.
  7. Fry empanadas for about 3-5 minutes, until golden brown to brown.
  8. Remove from fryer and drain on a paper towel. While still hot, sprinkle with a pinch of Parmesan cheese and sugar.

 

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