FRENCH ONION SOUP DUMPLINGS
All the flavors of classic French onion soup, wrapped in a wonton skin. Adapted from a recipe by Kerry Saretsky at Serious Eats. If you can't find Gruyère, substitute Comté, Emmenthaler or even American-made Swiss. You can use any 3 largish onions. You can see a photo example of beggar's purses here: http://tinyurl.com/dyp6ck
Provided by DrGaellon
Categories Onions
Time 2h10m
Yield 15-20 dumplings
Number Of Ingredients 17
Steps:
- Heat the butter and oil in a sauté pan on medium-low heat. Add the onions, sugar, salt, and pepper, and cook for 30 minutes, stirring occasionally. You may have to turn your heat down to low if you find them caramelizing too quickly. You want them very soft, but not burnt. You can also use the Alton Brown method: put them in an electric skillet set to 300°F, cover and leave undisturbed for 10 minutes, then start stirring every few minutes.
- After 30 minutes, add the cognac. Do not pour the cognac directly into the pan from the bottle if there is a live flame; the flame could travel up the pour-stream and into the bottle, causing it to explode. Measure the cognac in a liquid measuring cup, then move the pan off the heat, pour in the cognac, and return the pan to the stove. Let the cognac reduce for 1 minute. Add the wine, beef stock, bay leaf and thyme. Season again with salt and pepper. Simmer on low for another 30 minutes.
- Set the onions into a strainer over a bowl to cool to room temperature. Reserve both the onions, and the broth that drains from them.
- Preheat the broiler. Spray two individual gratin dishes with non-stick spray, and stand them on a foil-lined baking sheet (to make for easy clean-up).
- Take a wonton wrapper in one hand. Dip a finger or small brush in the reserved broth and moisten the entire surface of one side of the wrapper. Place 1 tsp of the onions in the center of the wrapper. Bring all four corners together, pinching and twisting to form a small pouch (called a beggar's purse). Place dumpling, seam side down, into gratin dish. Continue until both dishes are full.
- Top each dish with half the Gruyère and half the Parmesan. Dot each dish with 1 tbsp of butter. Pop the dishes under the broiler until the cheese is melted, bubbly and beginning to brown, about 5 minutes. Poke a toothpick into each dumpling and garnish with chives or thyme sprigs.
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Mr HackaR
[email protected]I'll have to try this recipe soon. It sounds like the perfect comfort food.
Omor mathmud Muaz
[email protected]I'm not sure if I'm brave enough to try this recipe. I'm not a big fan of onions.
Colbi Clampeth
[email protected]I'm allergic to onions, so I couldn't try this recipe. But it sounds delicious!
Not Jen
[email protected]These dumplings are way too expensive. I can get a better deal at my local restaurant.
Chota Sarkar786
[email protected]I followed the recipe exactly, but my dumplings didn't turn out well. I'm not sure what went wrong.
Zlatan Ibrah
[email protected]These dumplings were a bit too salty for me. I think I'll use less salt next time.
Alexis Garrett
[email protected]I'm not a fan of the texture of these dumplings. They're a bit too soft for my taste.
Amina Wairimu
[email protected]These dumplings are a bit heavy, so I wouldn't recommend eating them too often. But they're definitely a treat!
Karem Khan
[email protected]I'm not a big fan of onions, but I still liked these dumplings. The flavor of the cheese and herbs really shines through.
Jayson Pina Walker
[email protected]These dumplings are a bit time-consuming to make, but they're worth the effort. They're so delicious!
Awe Bolatito abidemi
[email protected]I made these dumplings in a slow cooker, and they turned out perfectly. They were even better the next day.
Vivian Obenewah
[email protected]I used a different type of cheese in the dumplings, and they were still great. This recipe is very versatile.
Sean Scott
[email protected]I added some chopped fresh herbs to the dumplings for extra flavor. They were delicious!
Agus L
[email protected]I've made these dumplings several times now, and they're always a hit. They're a great appetizer or main course.
Altaf Altaf
[email protected]These dumplings are a great way to use up leftover bread. I always have a loaf of French bread lying around, so this is a perfect recipe for me.
Nabasirye Sherinah
[email protected]I love that this recipe uses everyday ingredients. I always have these on hand, so I can make these dumplings anytime.
samima akter
[email protected]I've never made dumplings before, but these were surprisingly easy to make. The instructions were clear and easy to follow.
Brenno Rodrigues
[email protected]These dumplings are the perfect comfort food. They're warm, cheesy, and so flavorful. I love dipping them in the rich onion soup.
Dark Sajib
[email protected]I made these dumplings for a party and they were a huge success! Everyone loved them.
hamza nassib
[email protected]This French onion soup dumplings recipe was a hit with my family! The dumplings were light and fluffy, and the soup was rich and flavorful. I'll definitely be making this again.