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French Onion Soup Dumplings


David Veneable

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  • 3 whole eggs
  • 2 cups panko bread crumbs
  • 2 T. Olive Olive oil
  • 1/2 red onion, julienned
  • 1/2 white onion, julienned
  • 8 oz. cream cheese. softened and cubed
  • 1 packet French onion soup mix
  • 1/4 tsp. salt, divided
  • 1/4 tsp. pepper, divided
  • 1 package won ton wrappers
  • Oil for frying
  • 2 cups Gruyere cheese, shredded
  • 1/2 bunch fresh chives, finely chopped(optional garnish)



Step 1

French Onion Soup Dumplings
David Venable

3 egg yolks
3 whole eggs
2 cups Panko bread crumbs
2 T. olive oil
½ red onion, julienned
½ white onion, julienned
8 oz, cream cheese , softened and cubed
1 packet French onion soup mix
¼ tsp. salt, divided
¼ tsp. pepper, divided
1 package won ton wrappers
Oil for frying
2 cups Gruyere cheese, shredded
½ bunch fresh chives, finely chopped( optional garnish )

1. Place egg yolks, whole eggs and bread crumbs in three separate shallow bowls. Set aside.
2. Pour the olive oil into a medium-size sauté pan set over medium heat. Place the onions in the pan and sauté, tossing frequently, until brown and caramelized, about 15 to 20 minutes. Reduce the heat to low and stir in the cream cheese, onion soup mix, half the salt and half the pepper with a rubber spatula. Stir until smooth and creamy, about 3 minutes. Pour the mixture into a bowl and allow it to rest at room temperature for about an hour.
3. Once the mixture has cooled, clip a deep frying thermometer to the side of a heavy, deep pot. Add 2 inches of canola oil to the pot and slowly heat the oil to 350 degrees. You can also use a deep fryer.
4. While the oil is pre-heating, lay the wonton wrappers out on a flat working surface. Using a pastry brush, coat one side of a wonton wrapper with egg yolk and place a dollop of the cheese mixture in the middle. Bring all four corners of the wonton up then twist and squeeze the tops together to form a ‘purse’. Set aside. Repeat with the remaining wontons, working in batches until all the cheese mixture is used.
5. whip the whole eggs until frothy. Dip each dumpling into the whipped eggs and then evenly coat in the breadcrumbs. Use tongs to place the dumplings in the hot oil—five at a time—and cook for about 2 minutes, or until golden brown. Remove the dumplings from the oil and place them on paper towels to drain. Season each batch with some of the salt and pepper.
6. When all the dumplings are cooked, turn your oven to broil and let it preheat. Place the dumplings on an edged metal baking pan and top each with the cheese. Place the dumplings under the broiler until the cheese starts to melt, about 3 minutes. Remove the dumplings from the oven and garnish each with a pinch of chopped chives. Serve hot.

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