The Morrie’s French Onion Dumplings is a “smash hit” at its Royal Oak location. A delicious creation that’s perfect for those colder days, the dish features caramelized onions, golden-brown white cheddar, and a rich broth.
Here, the local eatery shares the recipe so you can make it at home.
Ingredients
- 15 Vidalia onions, julienned
- ¾ bottle red wine
- Gyoza skins (six per dish)
- 2 cans of New Holland Poet Stout
- 1 cup dry sherry
- 4 qt. chicken stock
- 4 qt. beef stock
- 2 cups of white cheddar cheese
- 1 Tbsp. parsley, minced
- Salt and black pepper to taste
Directions
- Sweat the onions over medium-high heat to achieve a bit of caramelized color. Deglaze with the red wine, stout, and sherry and reduce by half. Add the chicken stock and beef stock and bring to a boil. Reduce the heat to a simmer for 1 hour. Season with salt and pepper.
- Strain the liquid from the onion and reserve the broth. Continue to reduce the remaining liquid from the onions until almost dry. Cool the onion mixture.
- Form dumplings with the gyoza skins and the onion mixture. Bring opposite corners of skin together, pressing to seal. Now bring other two corners together until a little pouch is formed and press. Blanch and shock the dumplings in boiling salted water and in an ice bath.
- Place dumplings in a vessel (an escargot dish is suggested) and cover with broth and cheese. Bake at 425 degrees for 12 minutes, until the cheese is a golden brown. Garnish with the minced parsley. Serve and enjoy!
The Morrie has locations at 511 S. Main St., Royal Oak; 248-216-1112; and 260 N. Old Woodward Ave., Birmingham; 248-940-3260. Visit themorrie.com for more information — and be sure to check out hourdetroit.com for more recipes from local restaurants including Isla’s Turon and One-Eyed Betty’s Chicken Tchoupitoulas.
This post has been updated for 2024.
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