French Onion Soup Dumplings I (the soup is in the dumpling!)

By margiekyle

Ingredients

• FOR THE "SOUP" (IF YOU DONT HAVE YOUR FAVORITE LEFT OVER SOUP)
• 1/2 cup unsalted butter
• 1 cup thinly sliced onion yellow or red or combo
• 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 Tablespoons chopped fresh tyme
• 1 Tablespoon aged balamic vinegar
• salt and freshly ground pepper to taste
• FOR THE CROUTONS
• 1/2 pound chewy bread, crust removed, cut into cubes (about 2 cups)
• 2 Tablespoons extra- vigin olive oil
• 1/2 teaspoon minced garlic ( 1 medium clove)
• 1/2 teaspoon chopped fresh thyme
• salt and pepper to taste
• FOR THE DUMPLINGS
• 60 square wonton wrappers
• 1 large egg, slightly beaten
• 3 cups vegetable oil (to fry them in)
• 1-3/4 cups grated gruyere cheese (mozzerella is fine)
• salt and pepper to taste

Details

Servings 40
Adapted from justapinch.com

Preparation

Step 1

Make the Soup:

Melt the butter over low heat. Add the onions and shallots and cook, stirring frequently, until they are a deep caramel color, 25 to 30 minutes.

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 with salt and pepper, and cook 1 minute more.

Remove from heat and let cool. Line a loaf pan with parchment or foil and pour soup into pan. Freeze until solid, at least 4 hours but preferably over night.

NOTE:You can use your own left over soup for this step.

Make the Croutons:

Position a rack in the center of the oven and heat to 400 degrees.

In a large bowl, toss the bread with olive oil,garlic,thyme,1/4 tsp salt and 1/8 tsp pepper.

Spread croutons on a baking sheet and bake, stirring occasionaly, until golden brown, about 15 minutes.

Let cool and then skewer 30 of the best looking croutons with toothpicks (save the rest for another use)

Make the dumplings:

Unmold the soup mixture from the pan. Using a large knife, cut the frozen soup lengthwise into 4 long strips, then cut each strip crosswise into 10 even pieces. (40 all together each about 3/4 inch square)

Put one square in the center of a won ton wrapper. Brush edges with egg and wrap being careful to make sure it is covered and sealed completely. Take a second wrapper and repeat by covering the first wrapper. Make a good tight seal.

Repeat this step for the rest of the wrappers.

Put dumplings on a baking sheet and freeze until ready to fry.

Take frozen dumplings out of freezer when ready to cook. Heat oil in a pan over medium high heat. It should be about 365 degrees for proper frying. You can test it by adding a small drop of water to the pan and when the water starts to "sing and dance" your oil is hot enough.

Deep fry the dumplings a few at a time, making sure you dont over crowd them in the pan.

Drain on paper toweling.

Put fried dumplings on an over proof platter or dish. Cover with shredded cheese ( I found that Havarti melts beautiful) Put under broiler (toaster oven is fine) until cheese melts. Place the skewered crouton in the top of each dumpling.

Serve and watch everyone as they are amazed and ask how you got soup into the dumpling! Tell them it is top secret, and enjoy! :)