Gastronomixs

Onion soup wonton style

The main components in a classic French onion soup are onions, broth, bread and cheese. Instead of bread, we will be using wontons filled with caramelised onions and the broth is seasoned with onion syrup and tsuyu, which gives it a slightly smoky flavour. Wafer-thin floes of parmesan cheese with onion seeds provide a crunchy accompaniment.

Serves 10.

Onion soup wonton style

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Ingredients

100

g

very finely grated mature parmesan cheese

10

g

flour

1

tbsp

nigella (onion seeds)

                                

View this component

30

 

wonton sheets

500

g

caramelised onions

1

kg

onions

2

 

star anise, whole

125

g

butter

1

dl

water

1

tsp

salt

2

l

Chinese chicken stock

4

tbsp

tsuyu (soy with dashi and mirin)

4

tbsp

onion syrup (see onion components)

2

bunches

spring onions

Preparation method: broth
  • Bring the chicken stock to the boil and season with the tsuyu and onion syrup.
Preparation method: caramelised onions
  • Clean the onions, cut them in half and cut in half rings about 5mm thick.
  • Melt half the butter in a large frying pan or Dutch oven and wait until it has finished foaming.
  • Add the chopped onions and the star anise and allow to caramelise slowly for about 30 minutes at medium heat. Don't rush; otherwise the onions will taste bitter.
  • Transfer the onions to a small metal oven dish and mix in the remaining butter, salt and water. Cover with aluminium foil and allow to caramelise in an oven at 125°C for 2 hours.
Preparation method: wontons
  • Lay the wonton sheets on a work surface and place about one teaspoon of caramelised onions on each sheet.
  • Brush the edges with water or egg white, fold the wontons and seal.
  • Boil or steam them until done.
Preparation method: parmesan floes
  • Mix the parmesan cheese with the flour and nigella.
  • Heat a non-stick frying pan and cover the bottom with a thin layer of the cheese mixture.
  • Fry until golden brown and then turn.
  • Store in an air-tight container with silicone granules.
Finsihing & presentation
  • Spoon the broth and wontons onto the plates and garnish with chopped spring onions and Atsina cress.
  • Add a parmesan floe as an accompaniment.

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