French Onion Soup Beignets

**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.

**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.

**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.

**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.

**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.

**Serve:** Dust the warm beignets generously with the powdered Gruyere mixture. Serve immediately and enjoy!