French Onion Soup Dumplings

Directions

1. Step 1

   Thinly slice onions. In a large pot, melt butter over medium-low heat. Add onions and cook slowly, stirring occasionally, for 30-45 minutes until deeply caramelized and tender. Season with salt.

2. Step 2

   Deglaze the pot with dry sherry, scraping up any browned bits. Add beef broth and thyme. Simmer for 15 minutes, then remove from heat. Dissolve gelatin powder in 2 tbsp cold water, then stir into the hot soup until fully dissolved.

3. Step 3

   Finely chop or shred Gruyère cheese. Mix a small amount of cheese into the caramelized onions. Chill the soup-onion mixture until it sets into a firm gel, at least 2-3 hours or overnight.

4. Step 4

   Once chilled, the filling should be scoopable. Place about 1 tsp of the mixture and a pinch of cheese in the center of a wonton wrapper. Moisten edges with water and pleat to seal, forming a dumpling.

5. Step 5

   Arrange dumplings in a steamer basket lined with parchment paper. Steam over simmering water for 8-10 minutes, until wrappers are translucent and the filling is hot and melted.

6. Step 6

   Garnish with freshly chopped chives and serve immediately.