Hi there, happy hump day friends! I’m so excited to bring you this recipe today! Last year I visited my friend Heather in Florida and she took me to a restaurant that had one of the most ridiculously amazing appetizers I’ve ever eaten; French Onion Soup Dumplings. They are everything you love about French Onion Soup… the caramelized onions (obvi), aromatic herbs, croutons, allll the cheese and nothing that you don’t (namely a leftover bowl of broth with all of the good stuff gone, amiright?!).
Ever since I’ve been on a mission to re-create them (since moving to Florida isn’t really an option 😉 ). When making French Onion Soup Dumplings I highly recommend using homemade french onion soup. You can freeze what you don’t use this time and then you will have it easily accessible for your next round of French Onion Soup Dumplings. Because there will be a next round. Trust me. Oh, and you definitely want to make a batch of these baked rosemary croutons… they are perfect for this!
When I tried the French Onion Soup Dumplings at the restaurant, they were served in a cast iron Staub Escargot dish just like this one and it is the perfect vessel for the dumplings.
The little “ledge” in the pan is the perfect reservoir for the french onion soup to soften and steam the wonton wrappers while they bake in the oven.
And the cast iron aids in getting that even, perfectly bubbly melted cheese that will take you there!
French Onion Soup Dumplings
- 4 tablespoons butter
- 4 - 5 large sweet onions sliced
- 2 tablespoons brown sugar
- 6 cups beef stock
- ½ cup dry red wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 2 garlic cloves minced
- 2 tablespoons minced fresh thyme or 1 teaspoon dried thyme
- Wonton wrappers
- ¾ cup shredded gruyere cheese
- Chives optional
- In a stock pot or dutch oven, melt butter over medium-high heat. Add onions, brown sugar and 1 teaspoon salt and saute until caramelized, stirring frequently about 35 - 40 minutes. Add garlic and saute for 1 - 2 more minutes.
- Add beef stock, red wine, Worcestershire sauce and balsamic vinegar and deglaze the pan. (You know, scrape up the good crusty bits!)
- Add thyme, bay leaf and pepper to taste and bring to a simmer. Reduce heat to low and simmer for 20 - 25 minutes. Remove bay leaf.
- Preheat oven to 400º.
- Remove about one cup of onions from the soup and strain.
- Cut large circles out of wonton wrappers with the end of a soup can and place a wonton in each reservoir of the escargot dish. Fill wontons with onion mixture.
- Spoon about 1 teaspoon of soup broth on and around the french onion soup dumplings (the broth will serve to soften/steam the wontons). Bake at 400º for 5 minutes.
- Remove from oven and add a crouton on top of each dumpling; cover escargot dish with shredded cheese. Place under broiler for 1 ½ - 2 minutes until cheese is golden and bubbly. Top with sliced chives, if desired.