French Onion Soup Spring Rolls with Sweet Chili Sauce

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large skillet, melt butter and olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until softened and golden brown, about 20-25 minutes. Reduce heat if necessary to prevent burning. Stir in brown sugar and balsamic vinegar during the last 5 minutes.

Deglaze the pan with sherry (or white wine), scraping up any browned bits from the bottom. Cook for 1 minute until the alcohol evaporates.

Add beef broth (or vegetable broth) and simmer for another 2-3 minutes until the liquid has reduced slightly.

Remove from heat and let cool slightly. Stir in half of the shredded Gruyere cheese.

Lay out a spring roll wrapper on a clean surface. Place a spoonful of the caramelized onion mixture in the center of the wrapper. Sprinkle with some of the remaining Gruyere cheese.

Fold the sides of the wrapper inward, then tightly roll from the bottom up, like a burrito. Seal the edge with a dab of beaten egg.

Repeat with the remaining wrappers and filling.

Brush the spring rolls with sesame oil. Bake for 10-12 minutes, or until golden brown and crispy, flipping halfway through. Alternatively, can be fried in oil until golden brown and crispy.

Serve immediately with sweet chili sauce for dipping.