French Onion Soup Dumplings
My food is meant for sharing. But how do you share French onion soup politely? In my version, you get everything that's great about the classic--crispy bread, gooey cheese, and luscious soup--in one delicious bite.
Ingredients
For the "soup"
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4 ounces (1/2 cup) unsalted butter
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1 cup thinly sliced yellow or red onion (or a combination)
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1/2 cup thinly sliced shallot (2 medium)
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1 cup dry red wine
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1 cup lower-salt beef broth
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1 cup lower-salt chicken broth
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2 tablespoons chopped fresh thyme
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1 tablespoon aged balsamic vinegar
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Kosher salt and freshly ground black pepper
For the croutons
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1/2 pound dense, chewy bread, crust removed, cut into 3/4-inch cubes (about 2 cups)
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2 tablespoons extra-virgin olive oil
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1/2 teaspoon minced garlic (1 medium clove)
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1/2 teaspoon chopped fresh thyme
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Kosher salt and freshly ground black pepper
For the dumplings
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40 square wonton wrappers
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1 large egg, lightly beaten
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3 cups vegetable oil
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1-3/4 cups grated Gruyere
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Kosher salt and freshly ground black pepper
Directions
1.
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.
2.
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.
3.
Position a rack in the center of the oven and heat the oven to 400 degrees F. In a large bowl, toss the bread with the olive oil, garlic, thyme, 1/4 teaspoon salt, and 1/8 teaspoon 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).
4.
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.
5.
Heat the vegetable oil in a 4-quart saucepan over medium-high heat until the temperature on a candy thermometer reads 365 degrees 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.
6.
Position a rack in the center of the oven and heat the oven to 450 degrees F. Divide the dumplings among 8 to 10 small, shallow ovenproof gratin dishes and top with the Gruyere. 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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Recommended Recipe:
Classic French Onion Soup
This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyere is key to getting the traditional bubbling crust of cheese; it's rich, smooth, and melts easily.
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