French Onion Soup Dumplings
From ConGusto 5 years agoIngredients
- FOR THE SOUP: shopping list
- - 4 oz. (1/2 cup) unsalted butter shopping list
- - 1 cup thinly sliced yellow or red onion (or a combination) shopping list
- - 1/2 cup thinly sliced shallot (2 medium) shopping list
- - 1 cup dry red wine shopping list
- - 1 cup lower-salt beef broth shopping list
- - 1 cup lower-salt chicken broth shopping list
- - 2 Tbs. chopped fresh thyme shopping list
- - 1 Tbs. aged balsamic vinegar shopping list
- - Kosher salt and freshly ground black pepper shopping list
- FOR THE CROUTONS: shopping list
- - 1/2 lb. dense, chewy bread, crust removed, cut into 3/4-inch cubes (about 2 cups) shopping list
- - 2 Tbs. extra-virgin olive oil shopping list
- - 1/2 tsp. minced garlic (1 medium clove) shopping list
- - 1/2 tsp. chopped fresh thyme shopping list
- - Kosher salt and freshly ground black pepper shopping list
- FOR THE DUMPLINGS: shopping list
- - 40 square wonton wrappers shopping list
- - 1 large egg, lightly beaten shopping list
- - 3 cups vegetable oil shopping list
- - 1-3/4 cups grated Gruyère shopping list
- - Kosher salt and freshly ground black pepper shopping list
How to make it
- MAKE THE SOUP:
- - Melt the butter in a 12-inch skillet over medium low heat.
- - Add the onions and shallots and cook, stirring frequently, until they’re a deep caramel color, 25 to 35 minutes.
- - Raise the heat to medium, add the wine, and cook until it has completely evaporated, 5 to 9 minutes.
- - Add the beef and chicken broths and cook until the liquid is reduced by about half, 5 to 7 minutes.
- - Add the thyme and vinegar, season to taste with salt and pepper, and cook 1 minute more.
- - Remove from the heat and let cool.
- - Line a 4 1/2 x 8 1/2-inch loaf pan with foil and pour the “soup” mixture into the pan.
- - Freeze until solid, at least 4 hours but preferably overnight.
- MAKE THE CROUTONS:
- - Position a rack in the center of the oven and heat the oven to 400°F.
- - In a large bowl, toss the bread with the olive oil, garlic, thyme, 1/4 tsp. salt, and 1/8 tsp. pepper.
- - Spread the croutons on a small baking sheet and bake, stirring occasionally, until golden brown, about 15 minutes.
- - Let cool and then skewer 40 of the best-looking croutons with toothpicks (save the leftovers for another use).
- MAKE THE DUMPLINGS:
- - Working with about 10 wonton wrappers at a time, arrange them on a flat surface and brush the edges with the egg.
- - Unmold the “soup” mixture from the loaf pan. Using a chef’s knife, cut the frozen soup lengthwise into 4 long, even strips, and then cut each strip crosswise into 10 even pieces, to make 40 pieces total, each about 3/4 inch square.
- - Put one square in the center of each wrapper and fold up the edges, pressing to create a purse-like dumpling.
- - Repeat to make 40 dumplings. Put the dumplings on a small baking sheet or tray and freeze until ready to fry.
- - Heat the vegetable oil in a 4-quart saucepan over medium-high heat until the temperature on a candy thermometer reads 365°F or until the oil begins to ripple and bubbles immediately when the edge of one dumpling is dipped into it.
- - Have ready a tray or plate lined with paper towels.
- - Add as many dumplings as will fit in the pan without crowding and fry until golden brown, 2 to 4 minutes.
- - With a slotted spoon, transfer the dumplings to the paper towels.
- - Continue frying the remaining dumplings.
- - Position a rack in the center of the oven and heat the oven to 450°F.
- - Divide the dumplings among 8 to 10 small, shallow ovenproof gratin dishes and top with the Gruyère.
- - Bake until the cheese is melted, 5 to 6 minutes.
- - Stick a crouton skewer in each dumpling, sprinkle with a little salt and pepper, and serve.
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