Wontons:
5 - 8 oz. chicken breasts
8 oz. Amish blue cheese, crumbled
1 Tbs. garlic, minced
1 Tbs. shallot, minced
1 Tbs. thyme, chopped
Kosher salt and black pepper
36 - 4" wonton skins
Marinade:
1/2 c. olive oil
4 Tbs. brown sugar
1 Tbs. cracked black pepper
1 Tbs. kosher salt
Caramelized Onions:
2 Tbs. clarified butter
2 c. red onion, thinly sliced
1/2 c. balsamic vinegar
1/2 c. red wine
1/4 c. sugar
Kosher salt and black pepper
Roast Garlic Broth:
1 1/2 c. rich roasted chicken stock
1/2 c. red wine
2 Tbs. roast garlic purée
2 Tbs. shallot, minced
1/2 Tbs. thyme, chopped Kosher salt and black pepper
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Trim chicken breasts and marinate overnight.
Smoke-cook for one hour at 225F over hickory wood. Let cool. Thinly slice and reserve one breast for garnish. In mixing bowl add chicken, blue cheese, garlic, shallots, and thyme. Season with kosher salt and pepper. Lay out 12 wonton skins, brush edges with water. Place about 21/2 Tbs. filling in each, place another wonton skin over, press edges to seal, pressing out all air, reserve.
Caramelized Onions:
Sauté onions in butter over medium heat 20 minutes until lightly browned. Add rest of ingredients and simmer 30 minutes until all liquid is absorbed. Reserve warm.
Roast Garlic Broth:
Place all ingredients in saucepan, reduce by half. Strain into clean saucepan, adjust seasoning and reserve warm.
To Assemble: Deep fry wontons in 350F oil, 2 - 3 minutes until browned, drain on paper towels. Place about 1/4 c. caramelized onions in center of large soup bowl, pour 1/4 c. broth around. Arrange three wontons around onions, garnish with reserved chicken, crumbled blue cheese and thyme sprigs.
Yield: 4 servings
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