French Onion Soup Dumplings with Jersey Milk Gruyere Broth

**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.

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.

**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.

**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).

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.

Place the dumplings on a baking sheet lined with parchment paper.

**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.

**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.

**Serve:** Ladle the Gruyere broth into bowls and divide the dumplings among the bowls. Garnish with fresh chopped parsley and serve immediately.