Several years ago we dined in a lovely bistro in the heart of the financial district downtown Toronto called Forte Bistro and Lounge. JT had read about Chef Greg Argent in one of our foodie magazines and he knew right away we had to experience his cooking! Sadly, the restaurant is no longer around but the delicious memories of Chef Argent’s cuisine still lingers on.
One such dish was the unique French Onion Soup Dumplings ($11): a tender pasta dumpling filled with braised veal broth and gruyère cheese; what made this tasty dumpling so unusual was the surprise of the explosion of veal glacé that would fill you mouth with flavour after biting into the tender pasta, immediately reminding you of French Onion Soup! I have tried many times to recreate this wonderful dish without success and then Chef Argent revealed his ‘secret’ when I asked how he does it. Today I will share with you the secret of the tasty, unassuming little dumpling, but you must swear never to speak of it again! Although the recipe is laborious, I urge you to make a batch to serve as an amuse bouche or little hors d’œuvres at your next Super Bowl party (you may freeze uncooked dumplings on a parchment lined sheet lightly dusted with flour and then put them into a zip-lock bag), you will not only thank me for the wonderful compliments your lucky guests bestow upon you, you may even wish to send me gifts! 😉
French Onion Soup Pillows
makes 60 single bite pillows
Ingredients for the broth:
- 0.5 kg (about 1 pound) Beef bones or oxtail bones
- 130 g (about 4.5 oz) sweet onion, thinly sliced
- 1 tsp merlot salt (from my friend Kristy at Eat, play, love; our family food adventures)
- 600 mL water, divided
- 1 bay leaf
- 1 tbsp cooking sherry
- 3 g (a scant teaspoon) powdered gelatine (agar agar will not work here)
- 1 cup caramelized onions (please click here for a great recipe)
- Home made pasta dough or 60 square won ton wrappers (for a great pasta dough recipe, please check out Chicago John’s kitchen)
- Gruyère cheese to garnish
Directions for the broth:
- Preheat oven to 350°F 177°C. Put a 11.5 cm x 21.5 cm (4 1/2″ x 8 1/2″) metal loaf pan into the freezer.
- Sear the beef bones well on high heat. Remove from pan and set aside. Deglaze the pan with 1 tbsp cooking sherry or port. Add the onions to the pan and sauté for a minute or so on the residual heat from searing. Spread the onions out evenly on the bottom of the pan. Return the beef bones to the pan and nestle into the onions, add the merlot salt, bay leaf and 300 mL water. Cover with tin foil and roast in the oven for about 1 hour, checking occasionally to make sure the water hasn’t evaporated, top up as needed.
- Remove pan from oven and remove tin foil. Add an additional 200 mL water and boil on the stove top until liquid is reduced to about 150 mL (about 5 oz). Strain through a fine sieve and press as much liquid out of the cooked onions as possible.
- Set aside about 60 mL (1/4 cup) of the stock and cool. Keep the remainder stock on a soft boil.
- Stir the gelatine into the cooled stock until melted. Add the boiling stock and stir well. Allow to cool to room temperature and pour into the super cooled loaf pan. Refrigerate until set.
Directions for assembling the pillows:
- Roll out the pasta dough to #4 thickness on the Kitchenaid Pasta roller (less than 1 mm or 0.125 inch). Using a 6-7cm (2.5″ -2.75″) oval cookie cutter, cut out the ovals to make both sides of the pillows.
- Remove the jelled broth from the fridge and cut into 0.5-1cm (0.25″-0.5″) rectangles.
- Onto each oval, more or less centred, add one jelled broth rectangle and about 1/4 tsp caramelized onion. Wet your finger and run a wet bead along the outer edge of the pasta oval. Turn up both sides of the oval and squeeze the edges together to bind — you don’t want these pillows to burst open when boiling.
- Lightly flour a parchment lined baking sheet and add each finished pillow to it so as not to touch each other. Freeze and bag frozen pillows into a zip lock bag or container. Use as many as needed.
- Bring an appropriate amount of salted water to a boil. Add frozen pillows and boil until they float to the surface. Remove with a slotted spoon onto a clean dish cloth to drain off water. Present on a Chinese soup spoon and garnish with a small amount of finely grated gruyère cheese. Brûlée the cheese until it is golden and crispy. Serve immediately.