Gingered Onion and Beef Soup with French Bread Dumplings

Photo by Katrina B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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