Yield: Yields 40 dumplings.
Servings: eight to ten as an appetizer.
My food is meant for sharing. But how do you share French onion soup politely? In my version, you get everything that’s great about the classic—crispy bread, gooey cheese, and luscious soup—in one delicious bite.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Has anyone tried to bake the frozen dumplings instead of frying them?It would be less labor intensive last minute.
really terrific....made as an appetizer for a holiday party to rave reviews from everyone.... a bit fussy and time consuming to put together but VERY impressive and worthwhile.... I will make these again
I used several layers of phyllo pastry, instead of wonton wrappers, to create a more crispy less crunchy outside wrapper, more messy but much more satisfying
I recently executed this recipe as an appetizer for a holiday party, and the results were excellent. I don't think a single guest who tried it didn't rave. I served mine with a Jarlesberg cheese sauce (almost fondue style) vs. baking to melt the cheese per order to make it more buffet friendly, and found the flavors and textures of the recipe to be a delightful way to serve this classic dish.
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?