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French Onion Soup Dumplings

Little morsels of French onion soup are wrapped within crispy wontons and covered in Gruyere cheese.

Recipe

Servings: 12 Dumplings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 1 large white onion, thinly sliced
  • 1 large red onion, thinly sliced
  • 2 cloves garlic, minced
  • Kosher salt and pepper, to taste
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 bottle stout beer
  • 4 cups beef broth
  • 12 wonton wrappers
  • Vegetable oil, for frying
  • 2 cups Gruyere cheese, divided
  • Fresh thyme leaves, for garnish
  • Toasted French baguette slices, for serving

Let's get Cooking...

  1. In the bottom of a large stock pot over medium-low heat, heat the olive oil and melt the butter.
  2. Add both onions, garlic, bay leaf, thyme, salt and pepper, and saute for about 25 minutes until caramelized. Increase the heat to medium-high and deglaze with the stout beer.
  3. Add the beef broth and simmer for 20 minutes. Remove from heat and let cool. Discard the bay leaf and thyme sprigs. Reserve about 1 cup of soup and set aside for a later use. Once cooled, ladle the rest of the soup into an ice cube tray, about three-fourths of the way up, and freeze overnight or until solid.
  4. When ready to make the dumplings, place a frozen soup cube in the center of a wonton wrapper and brush the edges with water, bringing opposite corners together and pressing to seal. Now bring the other two corners together until a little pouch is formed, and press. Dab the corners that are pointing out with a little more water and tuck them inward in a clockwise motion. Repeat this process until all the dumplings are formed. Freeze until ready to use.
  5. In a large saucepan, heat 2 inches of oil to 350 degrees. Remove dumplings from the freezer, and, working in batches, carefully fry the dumplings in the oil until golden brown, 2 to 3 minutes. Carefully transfer to a paper towel-lined plate to drain any excess grease.
  6. In 4 small, oven-safe baking dishes, place a couple spoonfuls of the reserved soup and add 3 dumplings to each dish. Cover each dish with 1/2 cup of Gruyere cheese and place under the broiler for about 5 minutes or until the cheese is melted and golden brown.
  7. Sprinkle with fresh thyme leaves and serve bubbling hot with toasted slices of baguette.