Serves 10
75 min
French Onion Soup Dumplings
Recipe GLPR971217d6e49c6a
Delicate wonton wrappers filled with caramelized onions and melted Gruyère and Parmesan cheeses, inspired by the classic French Onion Soup. These elegant dumplings capture the rich, savory essence of the traditional soup in an easy-to-eat bite-sized form. Pan-seared until golden and crispy, they're perfect as an appetizer or light course.
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Ingredients
1 tablespoon Butter
1 tablespoon Olive oil
2 whole Red onions, thinly sliced
1 whole Sweet yellow onion, thinly sliced
½ tablespoon Sugar
Salt
Black pepper
¼ cup Cognac
½ cup Dry white wine
1 cup Beef stock
1 whole Bay leaf
4 sprigs Fresh thyme sprigs
18 whole Wonton wrappers
1 cup Gruyère cheese, grated
⅓ cup Parmesan cheese, grated
Fresh chives, for garnish
1 pat Butter, for cooking dumplings
Directions
Prepare the caramelized onion filling: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the 2 red onions and 1 sweet yellow onion, sliced thinly, to the pot. Stir to coat with the butter and oil.
Sprinkle the onions with 1/2 tablespoon of sugar and a pinch of salt and pepper. Cook, stirring occasionally, for 10 to 12 minutes until the onions begin to soften and become translucent.
Continue cooking for another 15 to 20 minutes, stirring more frequently, until the onions are deeply golden brown and caramelized. Do not rush this step—low, steady heat develops the rich, sweet flavor.
Once the onions are caramelized, carefully pour in the cognac. Let it simmer for 2 minutes, allowing the alcohol to reduce slightly and the flavors to meld.
Add the dry white wine and bring to a gentle simmer for another 2 minutes to reduce slightly.
Pour in the beef stock and add the bay leaf and fresh thyme sprigs. Simmer uncovered for 10 minutes to concentrate the flavors and allow the liquid to reduce by about one-third.
Remove the pot from heat and let cool to room temperature. Remove and discard the bay leaf and thyme sprigs. You should have approximately 1 to 1½ cups of caramelized onions with concentrated liquid. Season to taste with additional salt and pepper.
Make the dumplings: In a small bowl, mix the grated Gruyère and Parmesan cheeses together.
Place a wonton wrapper on a clean, dry work surface. Spoon approximately 1 teaspoon of the caramelized onion filling into the center of the wrapper, then top with a small pinch (about ½ teaspoon) of the cheese mixture.
Wet your finger with water and run it along all four edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing gently to seal and remove air pockets.
Bring the two opposite corners of the triangle together and pinch to seal, forming a small pouch. Repeat with the remaining wrappers, filling, and cheese.
Heat a pat of butter in a large skillet over medium-high heat. Working in batches to avoid overcrowding, carefully place the dumplings flat-side down in the hot butter.
Cook for 2 to 3 minutes on the first side until golden and crispy. Carefully flip each dumpling and cook for another 1 to 2 minutes on the second side until golden brown.
Transfer the cooked dumplings to a serving platter and garnish with fresh chives. Serve warm.
