French Onion Soup Dumplings with Parmesan Broth

Delicate dumplings filled with sweet caramelized onions and nutty Gruyere cheese, served in a light and flavorful Parmesan broth. A comforting twist on classic French Onion Soup.

Prep Time

30 minutes

Total Time

1 hour 15 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.27/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

3Yellow Onions(thinly sliced)

£0.90

2tablespoonsButter(unsalted)

£0.25

1teaspoonBrown Sugar

£0.05

0.3cupDry Sherry or White Wine(optional)

£0.75

4ouncesGruyere Cheese(shredded)

£2.50

1cupAll-Purpose Flour

£0.20

0.5teaspoonSalt

£0.01

1Egg(large)

£0.30

0.3cupWater(ice water)

0.5cupParmesan Cheese(grated)

£1.75

6cupsVegetable Broth(low sodium)

£1.50

1Bay Leaf

£0.10

2sprigsFresh Thyme

£0.40

to tasteSalt

£0.01

to tasteBlack Pepper(freshly ground)

£0.05

2tablespoonsFresh Parsley(chopped, for garnish)

£0.30

Total Cost

£9.07

£2.27 per serving

Instructions

1.
**Prepare the Caramelized Onions:** Melt butter in a medium saucepan over medium heat. Add onions and cook, stirring occasionally, until softened and golden brown, about 25-30 minutes. Stir in brown sugar and sherry (if using) during the last 5 minutes. Remove from heat and let cool slightly.
2.
**Make the Dumpling Dough:** In a large bowl, whisk together flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. In a separate small bowl, whisk together egg and ice water. Gradually add the egg mixture to the flour mixture, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3.
**Assemble the Dumplings:** On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a small cookie cutter or glass to cut out circles. Place a small spoonful of caramelized onions and a pinch of Gruyere cheese 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 to seal tightly. Make sure no air is trapped inside.
4.
**Prepare the Parmesan Broth:** In a large pot, combine vegetable broth, Parmesan cheese, bay leaf, and thyme sprigs. Bring to a simmer over medium heat. Simmer for 15 minutes to infuse the flavors.
5.
**Cook the Dumplings:** Gently drop the dumplings into the simmering broth. Cook for 8-10 minutes, or until the dumplings float to the surface and are cooked through.
6.
**Season and Serve:** Remove bay leaf and thyme sprigs from the broth. Season the broth with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

650 kcal / 2720 kJ

Carbs

62g

24% of RDA

Fat

30g

43% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

18 g

20% of RDA

Sodium

1450 mg

63% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

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

If you don't have Gruyere, you can substitute with Swiss cheese.

Make the caramelized onions and dumpling dough ahead of time to save time.

Be careful not to overfill the dumplings, or they may burst while cooking.

Ensure the dumplings are properly sealed to prevent the filling from leaking out.

Cooking Equipment

Large pot

Medium saucepan

Mixing bowls

Rolling pin

Small cookie cutter or glass (approx. 2.5 inch diameter)

Wine Pairings

No wine pairing suggestions available for this recipe.

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