French Onion Soup Dumpling
Rating
Serves: 12 Dumplings
Lil cheesy pockets of caramelized goodness, get in our bellies.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 1 large white onion, thinly sliced
- 1 large red onion, thinly sliced
- 2 cloves garlic, minced
- Kosher salt and pepper, to taste
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 bottle stout beer
- 4 cups beef broth
- 12 wonton wrappers
- Vegetable oil, for frying
- 2 cups Gruyere cheese, divided
- Fresh thyme leaves, for garnish
- Toasted French baguette slices, for serving
Instructions
- In the bottom of a large stock pot over medium-low heat, heat the olive oil and melt the butter.
- Add both onions, garlic, bay leaf, thyme, salt and pepper, and saute for about 25 minutes until caramelized. Increase the heat to medium-high and deglaze with the stout beer.
- Add the beef broth and simmer for 20 minutes. Remove from heat and let cool. Discard the bay leaf and thyme sprigs. Reserve about 1 cup of soup and set aside for a later use. Once cooled, ladle the rest of the soup into an ice cube tray, about three-fourths of the way up, and freeze overnight or until solid.
- When ready to make the dumplings, place a frozen soup cube in the center of a wonton wrapper and brush the edges with water, bringing opposite corners together and pressing to seal. Now bring the other two corners together until a little pouch is formed, and press. Dab the corners that are pointing out with a little more water and tuck them inward in a clockwise motion. Repeat this process until all the dumplings are formed. Freeze until ready to use.
- In a large saucepan, heat 2 inches of oil to 350 degrees. Remove dumplings from the freezer, and, working in batches, carefully fry the dumplings in the oil until golden brown, 2 to 3 minutes. Carefully transfer to a paper towel-lined plate to drain any excess grease.
- In 4 small, oven-safe baking dishes, place a couple spoonfuls of the reserved soup and add 3 dumplings to each dish. Cover each dish with ½ cup of Gruyere cheese and place under the broiler for about 5 minutes or until the cheese is melted and golden brown.
- Sprinkle with fresh thyme leaves and serve bubbling hot with toasted slices of baguette.
Lil cheesy pockets of caramelized goodness, get in our bellies.Full Recipe: taste.md/2hvxFRh
Julkaissut Tastemade Maanantaina 4. joulukuuta 2017
