FRENCH ONION SOUP DUMPLINGS RECIPES

Steps:

• Heat the butter and oil in a sauté pan on medium-low heat. Add the onions, sugar, salt, and 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. You can also use the Alton Brown method: put them in an electric skillet set to 300°F, cover and leave undisturbed for 10 minutes, then start stirring every few minutes.
• After 30 minutes, add the cognac. Do not pour the cognac directly into the pan from the bottle if there is a live flame; the flame could travel up the pour-stream and into the bottle, causing it to explode. 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. Season again with salt and pepper. 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 gratin dishes with non-stick spray, and stand them on a foil-lined baking sheet (to make for easy clean-up).
• Take a wonton wrapper in one hand. Dip a finger or small brush in the reserved broth and moisten the entire surface of one side of the wrapper. Place 1 tsp 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 tbsp of butter. Pop the dishes under the broiler until the cheese is melted, bubbly and beginning to brown, about 5 minutes. Poke a toothpick into each dumpling and garnish with chives or thyme sprigs.

Steps:

• To make the filling: At least 6 hours (but preferably, at least 12 hours) before making the dumplings, melt the butter in a large skillet over medium heat. Add the onion and shallots and reduce the heat to medium-low. Cook, stirring often, until they are deep golden brown and very tender, about 30 minutes.
• Add the wine, increase the heat to high, and cook, stirring often, until the wine has evaporated to a glaze, about 7 minutes. Stir in the beef and chicken broths, bring to a boil, and cook until the liquid has evaporated by half, about 10 minutes. You want to make sure that your soup has a thick texture—more onion than liquid. Stir in the thyme and vinegar and season to taste with salt and pepper. Let cool completely.
• Line the bottom and sides of an 8-by-4-inch loaf pan with plastic wrap. Pour the filling into the pan and loosely cover the top with the wrap. Freeze until the filling is solid, at least 4 hours, or up to 1 day.
• To make the croutons: Position a rack in the center of the oven and preheat the oven to 400ºF. Stir the oil, garlic, thyme, salt, and pepper together in a small bowl. Add the bread cubes and toss well to coat the bread. Spread the mixture on a large rimmed baking sheet. Bake, stirring occasionally, until the croutons are golden brown, about 15 minutes.
• To make the dumplings: Invert and unmold the frozen soup mixture onto a cutting board. Using a heavy knife, cut the mixture equally lengthwise into 4 long strips, then vertically into 9 sections to make 36 cubes. Keep the cubes frozen until ready to wrap.
• Working with about 9 wonton wrappers at a time, place the wrappers on a work surface. Lightly brush the edges of the wrappers with the beaten egg. Place one cube in the center of a wrapper. Bring up the edges and tightly pinch them closed to create a small packet that resembles a purse. Transfer to a baking sheet. Repeat with the remaining cubes and wrappers. Cover tightly and freeze for at least 2 hours. (To freeze longer, transfer the frozen dumplings, separating the layers with waxed paper, to an airtight container, and freeze for up to 1 month.)
• Pour enough oil to come about 2 inches up the sides of a large, deep saucepan and heat over high heat until the oil reaches 350ºF on a deep-frying thermometer. Place a large cake rack over a large rimmed baking sheet to drain the fried dumplings.
• Remove 12 dumplings from the freezer, reserving the remaining dumplings for another use (see introduction). In batches, without crowding, carefully add the dumplings to the oil (the oil will bubble up) and cook until golden brown, about 2 minutes. Using a wire spider or slotted spoon, being careful not to pierce the dumplings, transfer them to the wire rack to drain. (The dumplings can stand at room temperature for up to 30 minutes.)
• Position the broiler rack about 8 inches from the source of heat and preheat the oven on high. Lightly butter 2 escargot dishes (including the tops) or a large oval baking dish.
• Place each dumpling in its own indentation in the escargot dishes. Cover each dish with the shredded Gruyère. Broil until the cheese is melted and bubbling brown, 4 to 6 minutes. Meanwhile, spear each crouton onto a skewer.
• Insert a crouton-speared skewer into the top of each dumpling, being sure not to poke the bottom of the wrapper, or the dumpling will leak. Sprinkle the dumplings with salt and pepper and serve immediately.