There is a new trend in the Foodie Scene, called French Onion Dumplings.
My daughter Nevar and her husband had them on a date night, they were so excited we spent an entire Sunday working on perfecting the recipe.
We could not find an Escargot dish like in the photo, so we baked ours all together in a baking dish. I do think the individual crevices would have made for better pooling of the broth. Nonstick mini muffin tins would work if you happen to have on hand.
We started by making our family favorite French onion soup.
French Onion Soup
3 tablespoons Extra Virgin Olive Oil
3 large sweet onions, thinly sliced
¾ cup dry white wine
8 cups beef stock
2 teaspoons Worcestershire sauce
¼ teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 slices French bread, 1/2-inch slices, toasted
2 cups Gruyere cheese
½ cup grated Parmesan cheese
5-quart Dutch oven
Preheat Dutch oven over medium heat for 2-3 minutes, add oil and let heat 2-3 minutes. Add onions and cook uncovered for 30 minutes, stirring occasionally or until lightly golden brown. Add wine and simmer for 5 minutes, add broth and Worcestershire sauce, salt, pepper and thyme sprig and cook for an additional 5 minutes.
Ladle soup into 4 oven-proof bowls, top each bowl with a toast, followed by ½ cup each Gruyere and sprinkle each with 1/8 teaspoon grated cheese. Place bowls under broiler until cheese is bubbly and golden brown.
To prepare the French onion dumplings we made the soup above, then strained the onions through a sieve. We placed 1 teaspoon of strained onions into the center of one wonton wrapper. Pinch to seal.
After all the dumplings are made, we choose to poach them in the soup broth.
After poaching, we placed in a baking dish, we topped with the toasted French bread.
After topping with the French bread we ladled the soup broth over then topped with the Gruyere Cheese.
After baking at 400 degrees for 7 – 10 minutes, cheese bubbling and brown, serve hot!
The texture and flavor of this dish will leave your guests raving for days!!!