Friday, June 7, 2013

French Onion Soup Dumplings

Stanton Social's French Onion Soup Dumplings

While we were on vacation, we had dinner at Stanton Social.  Our favorite dish was the French Onion Soup Dumplings.  They were amazing!  Served on escargot plates, the dumplings are filled with caramelized onions and topped with melted cheese and a crouton.  Though they take a bit of time to prepare, they are worth the effort.  Here’s a similar recipe:

Slowly caramelize the onions in butter and olive oil
Brush each won ton skin with the broth and fill with 1 teaspoon of mixture
Beggar's pouch
The dumplings are ready to be broiled
Toasted croutons
French Onion Soup Dumplings
3 tablespoon butter, divided
1 tablespoon and 1 teaspoon olive oil, divided
2 red onions, thinly sliced
1 brown onion, thinly sliced
1/2 tablespoon sugar
kosher salt
fresh ground black pepper
1/4 cup cognac
1/2 cup dry white wine
1 cup beef stock
1 bay leaf
4 sprigs thyme, leaves only
15-20 wonton wrappers
1 cup Gruyere cheese, grated
1/3 cup Parmesan cheese, grated
6” piece of French baguette
fresh thyme sprig, for garnish

Heat 1 tablespoon butter and 1 tablespoon oil in a sauté pan on medium-low heat.  Add the onions, sugar, 1 teaspoon salt, and 1/2 teaspoon 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.

After 30 minutes, 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.  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 dishes with non-stick spray.

Dip a small brush in the reserved broth and moisten the entire surface of one side of the won ton wrapper.  Place 1 teaspoon 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 tablespoon of butter.  Pop the dishes under the broiler until the cheese is melted, bubbly and beginning to brown, about 5 minutes.

While the dumplings are in the broiler, slice the French bread into 1/2 inch cubes.  Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.  Toast in a toaster oven or under broiler until lightly browned.

Poke a toothpick into a piece of toasted French bread and then into each dumpling.  Garnish with thyme sprigs.

Adapted from French Onion Soup Dumplings recipe at

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