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+ servings

French Onion Soup Dumplings {Bistro 82 Copycat}

Felesha Bell
The very best elements of the comforting French Onion Soup are combined into just ONE bite EACH and EVERY time!
Prep Time 1 hr
Cook Time 1 hr 30 mins
Total Time 2 hrs 30 mins
Servings 2 -4


  • French Onion Soup
  • 2 T. extra virgin olive oil
  • 1 stick butter unsalted
  • 3 large Vidalia sweet onions thinly sliced
  • 3 garlic cloves minced
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • 1 bottle Founder's breakfast stout about 1 and 1/2 cups
  • 8 c. beef broth
  • 1 tsp. kosher salt divided
  • 1 tsp. coarse black pepper divided
  • Dumplings
  • 1/4 c. onions from soup divided
  • 12 wonton wrappers
  • 2 c. Gruyere cheese divided
  • 2/3 c. Pamigiano Reggiano divided
  • 2 T. butter divided and diced
  • thyme leaves garnish
  • French bread slices toasted with olive oil, for serving


  • Melt butter and olive oil in the bottom of a large stainless steel pan.
  • Add onions, garlic, bay leaves, thyme, 1/2 tsp. salt & 1/2 tsp. pepper and saute over medium low heat for about 45 minutes or until caramelized.
  • Increasing the heat to medium high, deglaze the pan with the stout bringing to a boil. Reduce for about 10 minutes.
  • Transfer the onion mixture to a heavy bottomed stock pot adding the broth and the remaining salt and pepper. Simmer for 30 minutes over low heat. I like to make the soup the day before so that all of the flavors meld overnight.
  • When ready to make the dumplings, put 1 tsp. of caramelized onions the center of wonton wrapper.
  • Lightly brush edges of wonton wrapper bringing opposite corners together pressing to seal. Now bring other two corners together until a little pouch is formed and press.
  • Repeat process for the remaining wontons.
  • Bring pot of soup to a boil and boil the wontons for about 3 minutes. They will float to the top when done.
  • Place each wonton seam side down into the wells of an escargot dish.
  • Pour a 1 tsp. of broth over each wonton.
  • Top each dish with 1 c. of Gruyere, 1/3 c. of Parmigiano-Reggiaono and dot all over with 1 T. butter.
  • Place under broiler for 5 minutes or until cheese is bubbly and golden brown. Serve immediately with toasted French bread. Say Grace and enjoy!
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