French Onion Soup Dumplings with Jersey Milk Gruyere Broth

A fun twist on classic French Onion Soup using locally sourced Jersey ingredients! Savory onion filling encased in delicate dumplings, swimming in a rich Jersey Milk Gruyere broth. Perfect as a snack or appetizer.

Prep Time

30 minutes

Total Time

1 hour 15 minutes

Calories

875 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.55/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Snack•Soup

Cuisine:

Jersey•French

Mood:

Comfort Food

Ingredients

Servings

2largeYellow Onions(Thinly sliced)

£0.80

4tablespoonsJersey Butter(Unsalted)

£0.75

2sprigsFresh Thyme

£0.50

0.3cupDry Sherry(Or dry white wine)

£1.50

1cupBeef Broth(Vegetable broth for vegetarian option)

£0.60

1.5cupsAll-Purpose Flour(Plus more for dusting)

£0.20

0.5teaspoonSalt

£0.01

0.5cupCold Water(Approximately)

3cupsJersey Milk(Whole milk)

£1.50

1cupJersey Milk Gruyere Cheese(Grated)

£3.50

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.40

to tasteGround Black Pepper

£0.05

1mediumJersey Royal Potatoes(Peeled and diced finely (1/4 inch). Cooked until soft)

£0.30

PinchNutmeg(Freshly grated.)

£0.10

Total Cost

£10.21

£2.55 per serving

Instructions

1.
**Prepare the Onion Filling:** Melt Jersey butter in a large pot over medium heat. Add the sliced onions and thyme sprigs. Cook, stirring occasionally, until the onions are deeply caramelized and softened, about 30-40 minutes. Season with salt and pepper.
2.
Deglaze the pot with dry sherry, scraping up any browned bits from the bottom. Add the beef broth and simmer for 5 minutes more. Remove from heat and discard the thyme sprigs. Mix in cooked Jersey Royal potatoes.
3.
**Make the Dumpling Dough:** In a large bowl, whisk together the flour and salt. Gradually add the cold water, mixing until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic. Wrap in plastic wrap and let rest for 20 minutes.
4.
**Assemble the Dumplings:** Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Use a round cookie cutter or a glass to cut out circles (about 3-inches in diameter).
5.
Place a spoonful of the onion filling in the center of each circle. Moisten the edges of the dough with water. Fold the dough over to form a half-moon shape and pinch the edges firmly to seal. You can also crimp the edges with a fork for a decorative touch.
6.
Place the dumplings on a baking sheet lined with parchment paper.
7.
**Prepare the Gruyere Broth:** In a separate pot, heat the Jersey milk over medium heat until simmering (but not boiling). Reduce the heat to low and gradually whisk in the grated Gruyere cheese until melted and smooth. Season with salt, pepper, and a pinch of nutmeg.
8.
**Cook the Dumplings:** Gently place the dumplings into the simmering Gruyere broth. Cook for 5-7 minutes, or until the dumplings float to the surface and are cooked through.
9.
**Serve:** Ladle the Gruyere broth into bowls and divide the dumplings among the bowls. Garnish with fresh chopped parsley and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

875 kcal / 3661 kJ

Carbs

75g

29% of RDA

Fat

48g

69% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

28 g

31% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For a richer flavor, use bone broth instead of beef broth.

The onion filling can be made ahead of time and stored in the refrigerator for up to 3 days.

If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.

The dumplings can be frozen before cooking. Freeze them on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer bag. Cook them directly from frozen, adding a few minutes to the cooking time.

Cooking Equipment

Large Pot

Small Bowl

Rolling Pin

Baking Sheet

Parchment Paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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