I have always found it poetic that French Onion soup relies on Spanish onions for its sweet, savoury satisfying taste. Yes, it’s true that the glutton in all of us orders this dish for the overwhelming amount of melted gruyere and soft slurpy chunks of fresh bread. However, the real showstopper should be the broth, and I am tired of dairy and carbohydrates stealing it’s thunder.
If the broth isn’t done properly, then the dish isn’t worth eating. Just order a greasy pizza if you’re only in this for the cheese and bread. We need to band together and stop restaurants from getting away with serving sub- par sodium- filled French onion soup just because they threw it under the broiler and developed a bubbly char on top. Cheese is not soup. Period.
So, in order to get my French Onion soup fix, I decided to create mushroom & cheese dumplings to alleviate the role of cheese and bread. Soup is not meant to be chewed. Unless it has dumplings in it. Duh.
For the soup I used any generic french onion soup recipe online, but here are my RULES:
1. USE SODIUM- FREE BROTH. I used beef broth, but if you want to keep it vegetarian then you can use mushroom broth no problem.
2. You can never have enough onions! Just make sure you let them caramelize fully (they’ll start to turn brown)
3. I added in bean sprouts at the end and a little bit of spinach for some green. So. good.
MUSHROOM + GRUYERE FRENCH ONION SOUP DUMPLINGS
Mushrooms (I used cremini & enoki), chopped
2 Garlic cloves, chopped
2 Sprigs of fresh Thyme
2 Bay Leaves (optional)
Tamari Sauce (gluten free soy)
Step 1. Heat up a pan with sesame oil
Step 2. Once hot, throw in your chopped garlic and let it sweat, then add in your mushrooms.
Step 3. Throw in some tamari sauce, more sesame oil, lots of fresh pepper. Add in 2 thyme sprigs but keep an eye on them because you will be removing them once the mushrooms are done cooking (you def don’t want those stems in there)
Step 4. Cut up your gruyere into tiny chunks, OR shred it (regret not doing this …) then add it to the mushrooms mixture.
Step 5: Wet the edges of the wonton wrapper, scoop your mushroom mixture into the middle and seal.
AND, if you really REALLY need that cheese fix, go ahead and broil it on top. At least we’re still substituting the bread right?