FRENCH ONION SOUP DUMPLINGS
All the flavors of classic French onion soup, wrapped in a wonton skin. Adapted from a recipe by Kerry Saretsky at Serious Eats. If you can't find Gruyère, substitute Comté, Emmenthaler or even American-made Swiss. You can use any 3 largish onions. You can see a photo example of beggar's purses here: http://tinyurl.com/dyp6ck
Provided by DrGaellon
Categories Onions
Time 2h10m
Yield 15-20 dumplings
Number Of Ingredients 17
Steps:
- 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. You can also use the Alton Brown method: put them in an electric skillet set to 300°F, cover and leave undisturbed for 10 minutes, then start stirring every few minutes.
- After 30 minutes, add the cognac. Do not pour the cognac directly into the pan from the bottle if there is a live flame; the flame could travel up the pour-stream and into the bottle, causing it to explode. Measure the cognac in a liquid measuring cup, then move the pan off the heat, pour in the cognac, and return the pan to the stove. Let the cognac reduce for 1 minute. Add the wine, beef stock, bay leaf and thyme. Season again with salt and pepper. Simmer on low for another 30 minutes.
- Set the onions into a strainer over a bowl to cool to room temperature. Reserve both the onions, and the broth that drains from them.
- Preheat the broiler. Spray two individual gratin dishes with non-stick spray, and stand them on a foil-lined baking sheet (to make for easy clean-up).
- Take a wonton wrapper in one hand. Dip a finger or small brush in the reserved broth and moisten the entire surface of one side of the wrapper. Place 1 tsp of the onions in the center of the wrapper. Bring all four corners together, pinching and twisting to form a small pouch (called a beggar's purse). Place dumpling, seam side down, into gratin dish. Continue until both dishes are full.
- Top each dish with half the Gruyère and half the Parmesan. Dot each dish with 1 tbsp of butter. Pop the dishes under the broiler until the cheese is melted, bubbly and beginning to brown, about 5 minutes. Poke a toothpick into each dumpling and garnish with chives or thyme sprigs.
FRENCH ONION SOUP WITH BEEF
If you like the classic version, you are going to love this hearty French onion soup with beef, topped with a cheesy toasted baguette.
Provided by Fox Valley Foodie
Categories Soup
Time 2h40m
Number Of Ingredients 15
Steps:
- Add cooking oil to a large pot or Dutch oven and set over medium high heat. Once oil is shimmering add beef stew meat and sear until well browned on all sides.
- Once browned, remove the beef from the pot and set aside in a large bowl. Reduce the heat to medium. Deglaze any burnt on browned bits on the bottom of the pot by adding a splash of beef stock and scraping them loose with a wooden spoon. Pour off liquid into the bowl with the seared beef.
- Add butter to the pot along with sliced onions, sugar, and salt. Slowly caramelize the onions until deeply golden brown, stirring occasionally. Approximately 30 minutes. Add minced garlic and saute for an additional two minutes.
- Sprinkle flour into the onion mixture, stir it around to fully incorporate and let the raw flour taste cook out for a minute or two, then add the beef and deglazing liquid back to the pot.
- Add the remaining beef stock to the pot along with wine, Worcestershire sauce, bay leaf, and black pepper. Cover the pot with a lid, reduce the heat to medium low, and let simmer for two hours, or until beef is tender.
- Ladle soup into oven-safe bowls, top with toasted baguette slices and shredded cheese. Place bowls under the broiler until the cheese has melted, then serve.
Nutrition Facts : Calories 621 kcal, Carbohydrate 40 g, Protein 27 g, Fat 35 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 85 mg, Sodium 1267 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 17 g, ServingSize 1 serving
FRENCH ONION ROAST BEEF PULL-APART SANDWICHES
Roast beef, Swiss cheese and richly caramelized onions are stuffed into a whole loaf of rye bread in this delicious recipe. Bake until nicely toasted and melty and serve with a creamy homemade Thousand Island dressing for a bold punch.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate.
- Make the sandwiches: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside. Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes.
- Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper.
- Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
- Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices.
- Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing.
FRENCH ONION SOUP WITH FRENCH BREAD TOAST
I got this savory recipe from a co-worker my first year out of college. It's been a family favorite ever since. --Janaan Cunningham
Provided by Taste of Home
Categories Lunch
Time 2h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, melt butter. Add onions and sugar; cook over low heat until lightly browned, about 1 hour. , Sprinkle flour over onions and stir until blended. Gradually stir in broth. Add the water, salt, dried onion, bouillon, garlic salt and pepper., Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 45 minutes., Ladle soup into ovenproof bowls. Top with a slice of toasted bread; sprinkle with cheese. Place on a baking sheet. Bake at 400° for 5 minutes.
Nutrition Facts :
FRENCH ONION SOUP WITH BEEF AND BARLEY
Make and share this French Onion Soup With Beef and Barley recipe from Food.com.
Provided by dicentra
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine boiling water and shiitakes in a bowl; cover and let stand 30 minutes. Drain the shiitakes in a colander over a bowl, reserving liquid. Slice shiitakes, discarding stems.
- Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion, shallots, ginger, and garlic; sauté 10 minutes or until lightly browned.
- Add the shiitakes, button mushrooms, sugar, and beef.
- Sauté 10 minutes, scraping pan to loosen browned bits. Add reserved mushroom liquid, 4 cups water, and the next 4 ingredients (water through consommé); bring to a boil.
- Cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 teaspoon sesame oil.
- Preheat broiler.
- Ladle 1 1/2 cups soup into each of 6 ovenproof soup bowls; top each serving with 2 bread slices and 2 tablespoons cheese.
- Broil 3 inches from heat 1 minute or until cheese melts. Serve immediately.
Nutrition Facts : Calories 755.2, Fat 19.7, SaturatedFat 7.3, Cholesterol 65.8, Sodium 1432.5, Carbohydrate 97, Fiber 8.6, Sugar 4.6, Protein 38
BEEF AND WINE SOUP WITH DUMPLINGS
Serve with toasted dark rye bread.
Provided by Elizabeth
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.
- In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 19.4 g, Cholesterol 132.4 mg, Fat 23.4 g, Fiber 2.4 g, Protein 23.5 g, SaturatedFat 9.1 g, Sodium 1011.3 mg, Sugar 6.9 g
FRENCH ONION GARLIC BREAD
My husband and I love creating new recipes together based on our favorite foods. This is our very first creation as a married couple. The cheesy bread can also be use as an appetizer for a party. -Taryn Camp, Oviedo, Florida
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in oil for 8-10 minutes or until tender. Add the broth, 1 garlic clove and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes., Meanwhile, in a small bowl, combine butter and remaining garlic; stir until creamy. Spread over bread slices. Place on a greased 15x10-in. baking pan. Bake at 350° for 5-8 minutes or until lightly toasted., Sprinkle with Parmesan cheese; top with onion mixture and Gruyere cheese. Broil 3-4 in. from the heat for 1-2 minutes or until bubbly.
Nutrition Facts : Calories 323 calories, Fat 18g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 452mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
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