COLLEGE INN CULINARY BROTH RECIPES

Steps:

• Melt butter in a large heavy-bottomed sauce pan or Dutch oven over medium-high heat. Add onions and baking soda; cook 15 minutes, stirring with a wooden spoon every few minutes. Continue cooking about 10 minutes, scraping the bottom of the pan often and lowering the heat, as needed, until the onions are very soft and a deep golden brown. Stir in flour and cook 1 minute. Add wine and cook until evaporated. Stir in broth, thyme and bay leaves and bring just to a simmer. Reduce heat to medium and simmer 30 minutes. Meanwhile, preheat broiler with rack in the upper third of the oven. Place baguette slices on a baking sheet and sprinkle evenly with the cheese. When the soup is ready, broil toasts until cheese is melted, 1 to 2 minutes. Remove thyme stems and bay leaves and serve soup topped with the toasts and sprinkled with parsley, if desired.

Steps:

• TO MAKE THE WONTONS:.
• In a medium bowl mix filling ingredients thoroughly.
• Cover wonton wrappers with damp cloth. Remove only a few at a time to fill.
• Moisten each with water; place 1 tsp filling in center of each. Fold over in triangle shape and seal. Take the long folded side and fold it down on itself once more. Take the 2 long points and bring them together at the back of the wonton. Seal with a bit of water.
• TO COOK THE WONTONS:.
• In medium sauce pan bring 2 quarts of water to a boil (1st boil).
• Add wontons, stir. Cover and return to boil (2nd boil).
• Add 1 cup cold water and return to boil again (3rd boil).
• FOR THE SOUP:.
• In large pan bring broth to a boil. Add soy sauce and cooked wontons, return to boil.
• Garnish with green onions. Serve.