French Onion Soup Dumplings (the soup is in the dumpling!)

Deb Crane


I was so intrigued after seeing a dumpling containing soup! It was on a show called Best thing I ever ate. I did some research,tweeked the recipe and made them. I just had to see if it was do-able! Low and behold, it is AWESOME! They are frozen so you can have these on hand and impress guests!
Try these! Everyone will be amazed! Its like a bite size of French Onion soup with the perfect balance of the crouton,cheese and soup. Perfection in a blissful pocket of wonderful! Perfect recipe when you have your favorite left over French Onion soup!


★★★★★ 3 votes

40 dumplings
Deep Fry



  • 1/2 c
    unsalted butter
  • 1 c
    thinly sliced onion yellow or red or combo
  • 1/2 c
    thinly sliced shallot (2 medium)
  • 1 c
    dry red wine
  • 1 c
    lower salt beef broth
  • 1 c
    lower salt chicken broth
  • 2 Tbsp
    chopped fresh tyme
  • 1 Tbsp
    aged balamic vinegar
  • ·
    salt and freshly ground pepper to taste

  • 1/2 lb
    chewy bread, crust removed, cut into cubes (about 2 cups)
  • 2 Tbsp
    extra- vigin olive oil
  • 1/2 tsp
    minced garlic ( 1 medium clove)
  • 1/2 tsp
    chopped fresh thyme
  • ·
    salt and pepper to taste

  • 60
    square wonton wrappers
  • 1
    large egg, slightly beaten
  • 3 c
    vegetable oil (to fry them in)
  • 1-3/4 c
    grated gruyere cheese (mozzerella is fine)
  • ·
    salt and pepper to taste

How to Make French Onion Soup Dumplings (the soup is in the dumpling!)


  1. Make the Soup:
    Melt the butter over low heat. Add the onions and shallots and cook, stirring frequently, until they are a deep caramel color, 25 to 30 minutes.
    Raise the heat to medium, add the wine and cook until it has completely evaporated, 5 to 9 minutes.
    Add the beef and chicken broths and cook until the liquid is reduced by about half, 5 to 7 minutes.
    Add the thyme and vinegar, season with salt and pepper, and cook 1 minute more.
    Remove from heat and let cool. Line a loaf pan with parchment or foil and pour soup into pan. Freeze until solid, at least 4 hours but preferably over night.
    NOTE:You can use your own left over soup for this step.
  2. Make the Croutons:
    Position a rack in the center of the oven and heat to 400 degrees.
    In a large bowl, toss the bread with olive oil,garlic,thyme,1/4 tsp salt and 1/8 tsp pepper.
    Spread croutons on a baking sheet and bake, stirring occasionaly, until golden brown, about 15 minutes.
    Let cool and then skewer 30 of the best looking croutons with toothpicks (save the rest for another use)
  3. Make the dumplings:
    Unmold the soup mixture from the pan. Using a large knife, cut the frozen soup lengthwise into 4 long strips, then cut each strip crosswise into 10 even pieces. (40 all together each about 3/4 inch square)
    Put one square in the center of a won ton wrapper. Brush edges with egg and wrap being careful to make sure it is covered and sealed completely. Take a second wrapper and repeat by covering the first wrapper. Make a good tight seal.
    Repeat this step for the rest of the wrappers.
    Put dumplings on a baking sheet and freeze until ready to fry.
  4. Take frozen dumplings out of freezer when ready to cook. Heat oil in a pan over medium high heat. It should be about 365 degrees for proper frying. You can test it by adding a small drop of water to the pan and when the water starts to "sing and dance" your oil is hot enough.
    Deep fry the dumplings a few at a time, making sure you dont over crowd them in the pan.
    Drain on paper toweling.
  5. Put fried dumplings on an over proof platter or dish. Cover with shredded cheese ( I found that Havarti melts beautiful) Put under broiler (toaster oven is fine) until cheese melts. Place the skewered crouton in the top of each dumpling.
  6. Serve and watch everyone as they are amazed and ask how you got soup into the dumpling! Tell them it is top secret, and enjoy! :)
  7. NOTES: The next time I make these, I will use my favorite French Onion Soup recipe. You always seem to have some left over that is more onion and less broth. Perfect for this recipe and would save time.
    Because these are frozen, you can make a bunch up and have them ready whenever you like.
    I pictured these with melted Mozzarella cheese. I made more and used Havarti cheese and that melted to perfection. Swiss would also work. The recipe originally calls for Gruyere cheese, but @ $22.00 a pound, I found an alternative!
    These are not as labor intensive as them seem. Take it in steps and you will have an impressive Horderve on hand for the making!

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