I did a whole New Years thing and I have to tell you about the dinner but not right now. I don't feel like talking about it right now because I am tired. I want to talk about this other thing though. French Onion Soup Dumplings...YUM! They were amazingly good and you have to try them. *I* am pretty lazy but these were still worth the work to me.
I really thought that my feeble attempt at making them would turn into a disaster. I had my sis on the phone seconding this sentiment. "You are going to be sorry" she said. I had a feeling in the pit of my stomach that she was right.
I marched ahead like the brave little soldier that I am. I made the soup part of the recipe. After making the soup you freeze it in a loaf pan (um we were drinking mulled wine while making these and I am not sure what happened to these pictures. They must have gotten "lost"). I have to say that I got too lazy to make these for the Xmas party we had, so the soup stayed in the freezer a while longer. One day Dr Food and I were sitting around and decided to give them a test try.
We got out the wontons and cut the soup that was frozen into little cubes (insert "lost picture here"). Then we wrapped them up nice and tight in the won ton wrapper.
Meantime we made croutons.
Here are the adorable little morsels waiting to get FRIED. Yes you can NOT bake these.
(READERS: look away for a second or talk amongst yourselves. I have to talk to my mom for a second) Hey, mom! Do you recognize that pot that I am frying in? It is as old as *I* am (and that is pretty old admit it). Mom? do you ever log on and read your daughters blog or am I talking to myself again like the time I said I wished you were Korean?
Here they are all golden and ready for the next step.
Because everything is better with cheese these little guys got covered with it. French onion soup isn't french onion soup without the gooey cheese.
Here they are ready to eat. I must warn you that you must eat them very carefully or you will be wearing them on your cocktail attire (since my cocktail is usually the same as my gardening attire I wasn't too worried).
French Onion Soup Dumplings
adapted from Chris Santos - Fine Cooking
Printable Version
Makes about 40 dumplings
For the "soup"
4 oz. (1/2 cup) unsalted butter
1 cup thinly sliced yellow or red onion (or a combination)
1/2 cup thinly sliced shallot (2 medium)
1 cup dry red wine
1 cup lower-salt beef broth
1 cup lower-salt chicken broth
2 Tbs. chopped fresh thyme
1 Tbs. aged balsamic vinegar
Kosher salt and freshly ground black pepper
For the croutons
1/2 lb. dense, chewy bread, crust removed, cut into 3/4-inch cubes (about 2 cups)
2 Tbs. extra-virgin olive oil
1/2 tsp. minced garlic (1 medium clove)
1/2 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
For the dumplings
40 square wonton wrappers
1 large egg, lightly beaten
3 cups vegetable oil
1-3/4 cups grated Gruyère
Kosher salt and freshly ground black pepper
Make the "soup"
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.
Make the croutons
3. 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
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°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°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
