How to Make The Morrie’s French Onion Dumplings

Dig into this ”smash hit”
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French Onion Soup Dumplings 2
The Morrie’s French Onion Dumplings

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.

The Morrie’s French Onion Dumplings Recipe

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

Direction 

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, 511 S. Main St., Royal Oak; 248-216-1112; and 260 N. Old Woodward Ave., Birmingham; 248-940-3260; themorrie.com

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