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French Onion Soup Dumplings

Published by: Lydia
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  • 4 tablespoons butter
  • 4 - 5 large sweet onions sliced
  • 2 tablespoons brown sugar
  • Salt
  • Pepper
  • 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
  • Croutons
  • 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.
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