Caramelized French Onion Soup (Printer View)

Crispy dumplings filled with caramelized onions, Gruyère cheese, and a savory broth drizzle for a rich bite.

# What you'll need:

→ Caramelized Onions

01 - 3 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 teaspoon sugar
07 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
08 - 2 tablespoons dry sherry or white wine
09 - 1 teaspoon balsamic vinegar

→ Dumpling Assembly

10 - 24 round dumpling wrappers (gyoza or wonton style)
11 - 1 cup Gruyère cheese, finely grated
12 - 1/4 cup Parmesan cheese, grated
13 - 2 tablespoons fresh chives, finely chopped
14 - 1 large egg, lightly beaten
15 - Vegetable oil for frying

→ Broth Drizzle

16 - 1/2 cup rich vegetable or beef broth
17 - 1 tablespoon unsalted butter
18 - 1/2 teaspoon Worcestershire sauce
19 - Salt and pepper to taste

# Method:

01 - Heat butter and olive oil in a large skillet over medium heat. Add onions, salt, and pepper, stirring often until onions soften, approximately 10 minutes. Sprinkle sugar and thyme, continuing to cook on low heat while stirring frequently until onions develop a deep golden brown color, 15 to 20 minutes additional. Pour in sherry or wine and balsamic vinegar, cooking 2 to 3 minutes until liquid evaporates. Remove from heat and allow to cool completely.
02 - Position a dumpling wrapper on a clean work surface. Place 1 heaping teaspoon of caramelized onion mixture in the center. Top with a small pinch each of Gruyère, Parmesan, and chives. Brush the edges with beaten egg and fold into a half-moon or purse shape, pleating to seal securely. Repeat process with remaining wrappers and filling.
03 - Heat a thin layer of oil in a large nonstick skillet over medium-high heat. Arrange dumplings in a single layer without overcrowding and fry until bottoms turn golden, 2 to 3 minutes. Add 1/4 cup water, cover immediately, and steam for 3 to 4 minutes until wrappers become tender. Remove lid and cook until bottoms crisp again, approximately 1 minute. Transfer to serving platter.
04 - In a small saucepan, heat broth, butter, and Worcestershire sauce over medium heat until butter melts completely. Season with salt and pepper to taste. Drizzle a small spoonful over each dumpling before serving or provide separately as a dipping sauce.

# Expert Advice:

01 -
  • They're elegant enough to impress at dinner parties but humble enough to devour straight from the pan when nobody's looking.
  • The deep umami of caramelized onions paired with melted Gruyère creates a flavor that feels both refined and comforting.
  • You can make them ahead and freeze them, which means weeknight entertaining becomes genuinely stress-free.
02 -
  • Do not skip the cooling step for your caramelized onions; warm filling makes dumpling wrappers weep and tear, and you'll spend the next 20 minutes frustrated instead of excited.
  • The single biggest game-changer is the quick second crisping after steaming—this is what separates these from being chewy dumplings and makes them genuinely special.
  • Caramelizing onions takes real time and patience; if you try to rush it with high heat, they'll brown unevenly and taste bitter instead of sweet.
03 -
  • If your dumplings start leaking during cooking, your filling was probably too warm or your seals weren't quite tight enough; keep this in mind for your next batch and adjust accordingly.
  • A nonstick skillet is non-negotiable here because you need the dumplings to move freely without sticking, which makes cleanup easier and cooking more successful.
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