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Gingered Onion and Beef Soup with French Bread Dumplings


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  • For the soup
  • 1 pound stew beef (cut in bite sized pieces)
  • 4 TBLS extra virgin olive oil
  • 5 Cups beef broth
  • 1 Cup red wine
  • 1 TBLS corn starch
  • 1 large onion
  • 1 garlic clove
  • 1 tsp fresh grated ginger
  • 1 tsp dried thyme
  • salt
  • pepper
  • Optional: 6 TBLS shredded Parmesan cheese
  • For the dumplings
  • 1/2 loaf stale french bread
  • 2 eggs
  • 1/2 Cup milk
  • 1/4 Cup Italian seasoned bread crumbs
  • 1/2 tsp granulated garlic
  • 2 TBLS chopped fresh parsley
  • 2 TBLS extra virgin olive oil



Step 1

For the soup
Pat the beef with a paper towel and season with salt and pepper
In a heavy bottom pan heat half the olive oil over medium high heat and brown the beef on both sides
Add the red wine and corn starch and cook just 2 minutes (or until it bubbles and thickens)
Add 4 Cups of the beef broth (reserve 1 Cup) to the beef and wine and carefully transfer to a slow cooker set on low and cover
Slice the onions 1/4 inch thick
Heat skillet and remaining half of olive oil and saute the onions for about 5 minutes or until soft
Grate the ginger and combine with the onions and stir
Crush and chop the garlic clove and add to the onions and ginger and cook about 5 minutes longer
De-glaze the pan with the remaining cup of beef broth and carefully transfer the onions to the slow cooker
Cook on low 4 hours

For the dumplings
Break the french bread into pieces and add to food processor
Pulse for a few seconds until the bread is chopped in to small pieces
Pour in to a mixing bowl
Add the egg, milk, Italian bread crumbs and granulated garlic and stir until combined
Chop parsley fine and add to the dumpling mixture stirring until combined
Heat oil in a pan over medium heat
Roll mixture in to golf ball size dumplings (makes 12)
Pan fry both sides until brown and crispy
Serve with soup

Optional: garnish with 1 TBLS Shredded Parmesan cheese


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