French Onion Soup (Dumplings)


This is not your mama’s recipe for French Onion Soup.


Actually it’s my aunt’s. Thanks Aunt Susan!!


First ingredient- waterproof mascara.


Second ingredient- Titanic DVD followed by Downton Abbey followed by the making of Titanic and Downton Abbey.


It takes THAT long.


But food like this is worth making and waiting for. You don’t need lots of fancy dishes for dinner. One dish done right does the trick.


But what I enjoy most are the leftovers.


Because I use the leftover soup to make….


French Onion Soup Dumplings.


Which is an idea I politely borrowed from the NYC restaurant Stanton Social.


Though mine is better.


Probably because of my portion size.


But you will need to watch all seasons of Mad Men before its done.


Because you have to freeze the soup…


For at least 12 hours until it looks like a giant frenchonionsoupsicle.


Cut the frenchonionsoupsicle into small squares and wrap in wonton wrappers.


Wow, Jon Hamm is amazing.


Add heaps of gruyere.


Broil during a commercial.


Garnish with thyme.


Enjoy the best thing I have ever made.


French Onion Soup (Dumplings)

  • 3 tablespoons unsalted butter cut into 3 pieces
  • 4 pounds yellow onions, halved and cut pole to pole into ¼ inch thick slices
  • 2 cups water, plus extra for deglazing
  • ½ cup dry sherry
  • 4 cups low sodium chicken broth
  • 2 cups beef broth
  • 6 sprigs thyme tied with kitchen twine
  • 1 bay leaf
  • black pepper
  • 1 small baguette cut into ½ inch slices
  • 8 oz shredded gruyere, extra 2 cups for the dumplings
  1. For the soup- heat oven to 400 degrees. Spray inside of dutch oven with non stick cooking spray. Place butter in pot and add onions and 1 teaspoon of salt. Cook covered for 1 hour. Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid ajar and continue to cook until onions are very soft and golden brown, 1½-1/34 hours longer, stirring onions and scraping bottom and sides of pan after one hour.
  2. Remove pot from oven and place over medium-high heat. Cook onions, stirring frequently, and scraping bottom and sides of pot until liquid evaporates and onions brown, 15-20 minutes, reducing heat to medium if the onions brown too quickly. Continue to cook, stirring frequently, until bottom of pan is coated with a dark crust, 6-8 minutes, adjusting heat as necessary. Scrape any fond that collects on the back of the spoon back into onions. Stir in ¼ cup water, scraping pot bottom to loosen crust and cook until water evaporates and pot bottom has formed another dark crust, 6-8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
  3. Stir in broths, 2 cups water, bay leaf, ½ teaspoon salt, scraping up any final bits of browned crust. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
  4. While the soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400 degree oven until bread is dry, crisp. and golden at edges- about 10 minutes. Set aside.
  5. Adjust oven rack 6 inches from broiler. Set broiler safe crocks on baking sheet and fill each with 1¾ cup soup. Top each bowl with baguette slices and sprinkle evenly with grueyere. Broil until cheese is melted and bubby- about 3-5 minutes. Let cool 5 minutes before serving.


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