The very best elements of the comforting French Onion Soup are combined into just ONE bite EACH and EVERY time!
Hubby and I visited Bistro 82, a local downtown Royal Oak, Michigan restaurant for our anniversary dinner last month and we were just blown away by the experience. It was a lovely modern and chic style restaurant. We sat on the edge of the beautifully decorated restaurant which was in the open air of the neighborhood.
As we surveyed the iPad menu, we scrolled across their French Onion Soup Dumpling appetizer and had to have it! Who doesn’t love French Onion Soup? Oh how I love that amazing depth of flavor! The slow cooked caramelized onions simmering in tasty beef broth and that cheesy broiled French bread makes it a big winner for me! Most of the time though, I tend to finish off the cheesy bread and then I’m left with a big bowl of broth and onions. 🙁 The frustration of it all! This appetizer combines the best of both worlds in that it uses little wonton purses packed with the sweet caramelized onions that are bathed in beef broth and then smothered in nutty Gruyere and savory Parmigiano-Reggiano cheese. So every time you take a bite, you’re getting the best elements of this delicious soup each and every time. No frustration here! WOW! It’s comfort food at it’s very best! 🙂
Needless to say, we just fell in love with this exceptional dish. We agreed that it was probably one of THE BEST appetizers that we’d every had IN LIFE! Hubby then said, “You can make this!” 🙂 I smiled and my mind began churning on how to bring it all together. I stepped up to the challenge and this recipe was born. I’m sure glad I did! He is too by the way! I love it when he encourages my passion for cooking. It always helps to keep me going (and growing) in the kitchen. Sometimes we all need a bit of encouragement. Are you facing some challenges right now? God knows exactly what you’re going through and He has a plan for your deliverance and a complete plan for your life. He’s so much greater than our seemingly insurmountable problems. Seek Him. Don’t give up because He certainly won’t give up on you. Say Grace and enjoy guys !! 🙂
- French Onion Soup
- 2 T. extra virgin olive oil
- 1 stick butter, unsalted
- 3 large Vidalia sweet onions, thinly sliced
- 3 garlic cloves, minced
- 2 bay leaves
- 2 fresh thyme sprigs
- 1 bottle Founder's breakfast stout (about 1 and ½ cups)
- 8 c. beef broth
- 1 tsp. kosher salt, divided
- 1 tsp. coarse black pepper, divided
- ¼ c. onions from soup, divided
- 12 wonton wrappers
- 2 c. Gruyere cheese, divided
- ⅔ c. Pamigiano Reggiano, divided
- 2 T. butter, divided and diced
- thyme leaves, garnish
- French bread slices, toasted with olive oil, for serving
- Melt butter and olive oil in the bottom of a large stainless steel pan.
- Add onions, garlic, bay leaves, thyme, ½ tsp. salt & ½ tsp. pepper and saute over medium low heat for about 45 minutes or until caramelized.
- Increasing the heat to medium high, deglaze the pan with the stout bringing to a boil. Reduce for about 10 minutes.
- Transfer the onion mixture to a heavy bottomed stock pot adding the broth and the remaining salt and pepper. Simmer for 30 minutes over low heat. I like to make the soup the day before so that all of the flavors meld overnight.
- When ready to make the dumplings, put 1 tsp. of caramelized onions the center of wonton wrapper.
- Lightly brush edges of wonton wrapper bringing opposite corners together pressing to seal. Now bring other two corners together until a little pouch is formed and press.
- Repeat process for the remaining wontons.
- Bring pot of soup to a boil and boil the wontons for about 3 minutes. They will float to the top when done.
- Place each wonton seam side down into the wells of an escargot dish.
- Pour a 1 tsp. of broth over each wonton.
- Top each dish with 1 c. of Gruyere, ⅓ c. of Parmigiano-Reggiaono and dot all over with 1 T. butter.
- Place under broiler for 5 minutes or until cheese is bubbly and golden brown. Serve immediately with toasted French bread. Say Grace and enjoy!
Notes: There will be leftover soup to enjoy. If you’d like to use up all of the soup, you’ll need to add more wontons and cheese accordingly. You could also enjoy it the traditional way as well! 🙂
Purchase your escargot dishes here.
Soup adapted from Tyler Florence