French Onion Soup Beignets

Savory and sweet beignets filled with the rich flavors of French onion soup, dusted with powdered Gruyere cheese.

Prep Time

25 minutes

Total Time

45 minutes

Calories

795 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.41/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1.5cupsAll-purpose flour(Plus extra for dusting)

£0.30

1tablespoonGranulated sugar

£0.03

1.3teaspoonActive dry yeast

£0.15

0.5teaspoonSalt

£0.01

0.5cupMilk(Warm, about 110°F)

£0.20

2tablespoonsUnsalted butter(Melted)

£0.25

1Large egg

£0.30

2Yellow onions(Thinly sliced)

£0.60

2tablespoonsUnsalted butter(For the filling)

£0.25

1cupBeef broth(Low sodium)

£0.50

1tablespoonDry Sherry(Optional)

£0.10

0.5teaspoonThyme(Dried)

£0.12

1Bay leaf

£0.05

0.5teaspoonWorcestershire sauce(Optional, for added depth)

£0.05

0.3cupGruyere cheese(Grated, plus more for dusting)

£1.20

4cupsVegetable oil(For frying)

£1.50

2tablespoonsPowdered sugar(Mixed with powdered Gruyere (see instruction))

£0.05

Total Cost

£5.66

£1.41 per serving

Instructions

1.
**Prepare the Dough:** In a large bowl, whisk together flour, sugar, yeast, and salt. In a separate bowl, combine warm milk and melted butter. Add the milk mixture and egg to the dry ingredients and stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
2.
**Make the French Onion Filling:** While the dough is rising, melt butter in a large saucepan over medium heat. Add sliced onions and cook, stirring occasionally, for 20-25 minutes, or until deeply caramelized. Add beef broth, sherry (if using), thyme, bay leaf, and Worcestershire sauce (if using). Bring to a simmer and cook for 10 minutes, allowing the flavors to meld. Remove bay leaf and stir in grated Gruyere cheese. Let cool completely.
3.
**Assemble the Beignets:** Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough to about 1/4-inch thickness. Cut out circles using a 2-inch cookie cutter or glass. Place a teaspoon of the cooled French onion filling in the center of each circle. Gently fold the dough over to create a half-moon shape, pinching the edges to seal tightly. Make sure no filling can escape.
4.
**Fry the Beignets:** Heat vegetable oil in a Dutch oven or deep fryer to 350°F (175°C). Carefully drop the beignets into the hot oil, a few at a time, and fry for 2-3 minutes per side, or until golden brown and puffed up. Remove the beignets with a slotted spoon and drain on paper towels.
5.
**Prepare the Gruyere Dust:** Pulse the grated Gruyere in a food processor until it is a fine powder. Combine with the powdered sugar and mix well.
6.
**Serve:** Dust the warm beignets generously with the powdered Gruyere mixture. Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (250g)

795 kcal / 3326 kJ

Carbs

80g

31% of RDA

Fat

43g

61% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

18 g

20% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

26 g

130% of RDA

Chef's Tips

Make sure the filling is completely cooled before assembling the beignets to prevent the dough from becoming soggy.

Maintain a consistent oil temperature to ensure even cooking and prevent the beignets from becoming greasy.

For a richer flavor, use a combination of beef and chicken broth in the filling.

You can prepare the dough and filling ahead of time and store them separately in the refrigerator overnight. Bring them to room temperature before assembling.

Cooking Equipment

Dutch oven or deep fryer

Slotted spoon

Mixing bowls

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Make sure the filling is completely cooled before assembling the beignets to prevent the dough from becoming soggy.

Maintain a consistent oil temperature to ensure even cooking and prevent the beignets from becoming greasy.

For a richer flavor, use a combination of beef and chicken broth in the filling.

You can prepare the dough and filling ahead of time and store them separately in the refrigerator overnight. Bring them to room temperature before assembling.

French Onion Soup Beignets

Ingredients

Instructions