Go Back

French In A Flash: French Onion Soup Dumplings

This innovative recipe transforms the comforting flavors of classic French Onion Soup into delicate, savory dumplings. Featuring deeply caramelized onions, rich beef stock, and a blend of Gruyère and Parmesan encased in wonton wrappers, it offers a unique and elegant appetizer or side dish that encapsulates the essence of the beloved soup.
Print Recipe Pin Recipe
Servings: 12 people
Course: lunch/dinner
Cuisine: French
Calories: 3176.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Counterfeit French Onion Soup Onions recipe below, or 1 to 1 1/2 cups reserved onions from French Onion Soup
  • 15 to 20 wonton wrappers
  • 1 cup Gruyère grated
  • 1/3 cup Parmesan grated
  • Chives or twigs of thyme, for garnish
  • A pat of butter
  • Counterfeit French Onion Soup Onions
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 red onions thinly sliced
  • 1 sweet yellow onion thinly sliced
  • 1/2 tablespoon sugar
  • Salt and pepper
  • 1/4 cup cognac
  • 1/2 cup dry white wine
  • 1 cup beef stock
  • 1 bay leaf
  • The leaves of 4 sprigs thyme

Equipment

  • 1 Large Skillet or Dutch Oven Essential for slow caramelization of onions and building the soup base.
  • 1 Cutting Board
  • 1 Chef's Knife For thinly slicing onions and mincing chives.
  • 1 Box Grater For finely grating Gruyère and Parmesan cheeses.
  • 1 Steamer Basket and Pot Alternatively, a large pot for gently boiling the dumplings.

Method
 

  1. Melt 1 tablespoon butter and 1 tablespoon olive oil in a large skillet or Dutch oven over medium-low heat. Add sliced red and yellow onions, 1/2 tablespoon sugar, salt, and pepper.
  2. Cook onions slowly, stirring occasionally, until deeply caramelized and tender, about 30-40 minutes.
  3. Increase heat to medium. Add 1/4 cup cognac, scraping up any browned bits from the bottom of the pan. Let alcohol cook off for about 2 minutes.
  4. Stir in 1/2 cup dry white wine, 1 cup beef stock, 1 bay leaf, and the leaves of 4 sprigs thyme. Bring to a simmer and cook for 10-15 minutes, allowing flavors to meld and liquid to reduce slightly.
  5. Remove the bay leaf and thyme stems. Set aside 1 to 1 1/2 cups of the caramelized onions for the dumpling filling. (Reserve or discard remaining soup base).
  6. Grate 1 cup Gruyère and 1/3 cup Parmesan cheeses and mix them together in a small bowl.
  7. Lay out wonton wrappers on a clean surface. Place about 1 teaspoon of the reserved caramelized onions in the center of each wrapper, followed by a generous pinch of the grated cheese mixture.
  8. Moisten the edges of the wonton wrapper with water. Fold the wrapper in half to form a triangle or a half-moon shape, pressing firmly to seal the edges and remove any air bubbles.
  9. Bring a pot of lightly salted water or a steamer to a gentle boil. Cook the dumplings in batches until tender and the filling is hot, about 3-4 minutes if boiling, or 5-7 minutes if steaming.
  10. Carefully remove cooked dumplings with a slotted spoon, arrange on a serving plate, and garnish immediately with fresh chives or small twigs of thyme before serving.

Notes

The heart of this dish lies in deeply caramelized onions; patience is crucial. Cook them low and slow (30-40 minutes) to achieve a rich, sweet, and complex flavor profile without bitterness. Deglaze thoroughly with cognac and white wine to capture all flavorful fond, building essential layers of umami. When assembling dumplings, do not overfill the wonton wrappers; about a teaspoon of onion mixture and a pinch of cheese is ideal for proper sealing and even cooking. Press out any air bubbles. While steaming is traditional, a quick pan-fry after steaming can add a delightful crispy bottom, mimicking the gratinéed cheese topping of a classic French onion soup. Fresh chives or thyme provide a necessary aromatic lift and visual appeal.