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French Onion Soup Dumplings

French Onion Soup Dumplings
Photo by Scott Phillips

Ingredients

  • 1-¾ cups grated Gruyère
  • 1 Tbs. aged balsamic vinegar
  • 2 Tbs. chopped fresh thyme
  • 1 cup lower-salt chicken broth
  • 1 large egg, lightly beaten
  • 40 square wonton wrappers
  • Kosher salt and freshly ground black pepper
  • + 12 more ingredients
    • 1 cup thinly sliced yellow or red onion (or a combination)
    • Kosher salt and freshly ground black pepper
    • 4 oz. (½ cup) unsalted butter
    • ½ lb. dense, chewy bread, crust removed, cut into ¾-inch cubes (about 2 cups)
    • Kosher salt and freshly ground black pepper
    • ½ tsp. chopped fresh thyme
    • ½ tsp. minced garlic (1 medium clove)
    • 2 Tbs. extra-virgin olive oil
    • 1 cup lower-salt beef broth
    • 1 cup dry red wine
    • ½ cup thinly sliced shallot (2 medium)
    • 3 cups vegetable oil

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 chicke...

View full recipe at Fine Cooking

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