French Onion Soup Dumplings

Thursday, March 12th, 2009 RECIPE: French Onion Soup Dumplings French Onion Soup Dumplings When I was a little girl, French onion soup was my favorite thing in the world. I searched high and low for it, at every restaurant. Now that I think about it, French onion soup reminds me very much of the French Revolution, both this blog, and the actual event, because I managed to decapitate and disembowel every bowl of the soup that crossed my path. I was Madame Defarge, and my poor, lovely, dear little soup was a blond Marie Antoinette. I ate only the cheese, and the broth. The onions were left in a watery grave, and the bread, wrung dry by my spoon, was left to crumble pathetically on the side of my plate. I had no mercy; I knew what I wanted, and I ate it. In truth, that’s still how I eat it! So what to do with all those French onions left drowned in the bottom of the pot? I take a cue from The Stanton Social, a great NYC restaurant, and make French Onion Soup Dumplings. Yes, I’m serious–so serious, in fact, that French Onion Soup Dumplings are this week’s French in a Flash on Serious Eats. Bon app! French Onion Soup Dumplingsmakes 15 to 20 dumplings Counterfeit French Onion Soup Onions (recipe below), or 1 to 1 1/2 cups reserved onions from French Onion Soup 15 to 20 wonton wrappers 1 cup Gruyère, grated 1/3 cup Parmesan, grated Chives, or twigs of thyme, for garnish A pat of butter Preheat the broiler. To make the dumplings, spray 2 individual gratin dishes with nonstick cooking spray, and set them on a foil-lined baking sheet. Take a wonton wrapper in your hand, and dip you finger into the strained broth (see above), moistening the entire wrapper. This procedure will not only allow the dumpling to adhere and keep its shape, but will also steam the wrapper itself while the dumplings are in the oven. It’s a messy job, but if you want French Onion Soup Dumplings, you’ve got to do it. Take about a teaspoon of drained onions, and place it into the center of the wonton wrapper. Fold one corner up to meet the opposite corner, and press the sides of the triangle together. Take the other two sides, and bring them up to the central point, and twist, forming a little beggar’s purse, or dumpling. Place the dumpling seam side down in the baking dish. Keep making dumplings until you have packed both gratin dishes. Top each gratin dish with half the Gruyère and half the Parmesan. Dot little dabs of butter all over the top of the cheese. This will allow the cheese to brown and toast like on real French Onion Soup. Sit the dumplings under the broiler, until they look like French Onion Soup after about 5 minutes. The cheese should be bubbling and golden. Stick a decorative toothpick into each dumpling, and scatter chives or thyme stems over the top. Serve right from the oven. 1 tablespoon butter 1 tablespoon olive oil 2 red onions, thinly sliced 1 sweet yellow onion, thinly sliced 1/2 tablespoon sugar Salt and pepper 1/4 cup cognac 1/2 cup dry white wine 1 cup beef stock 1 bay leaf The leaves of 4 sprigs thyme Heat the butter and oil in a sauté pan on medium-low heat. Add the onions, sugar, salt, and pepper, and cook for 30 minutes, stirring occasionally. You may have to turn your heat down to low if you find them caramelizing too quickly. You want them very soft, but not burnt. After 30 minutes, add the cognac, and let it reduce for 1 minute. Add the wine and beef stock and bay leaf and thyme. Season again with salt and pepper. Simmer on low for another 30 minutes. Afterwards, set the onions into a strainer over a bowl to cool almost completely. Reserve both the onions, and the broth that drains from them. You will want to use the same drain-and-reserve method if you are using bought or reserved onions! print this recipe

French Onion Soup Dumplings