French Onion Soup with Cheesy Dumplings
Siúcra x Catherine Fulvio’s French Onion Soup with Cheesy Dumplings is quite literally a hug in a bowl. So simple and fast to make, this comforting dish is perfect for snuggling up on a cold evening and with the added cheesy flavour, you’ll have everyone going back for seconds!
4 people
45 minutes
20 minutes
Ingredients
- 12 slices Gruyere Cheese
- 8 sprigs SuperValu Fresh Thyme to garnish
For the dumplings
-
1
-
Egg
beaten
-
70
g
Gruyere Cheese
grated
-
4
tbsp
Milk
-
3
tbsp
Olive Oil
-
0.5
tsp
Salt
-
120
g
Self-Raising Flour
-
1
tsp
SuperValu Fresh Thyme
chopped
For the soup
-
1
litre
Beef Stock
-
3
tbsp
Butter
-
3
cloves
Garlic
chopped
-
600
g
Onions
finely sliced
-
2
tbsp
Plain Flour
-
1
tbsp
Rapeseed Oil
-
1.5
tbsp
Siúcra Golden Granulated Sugar
-
100
ml
White Wine
Method
- Heat the butter and oil in a large saucepan, add the onions and sauté for 10 minutes.
- Add the Siúcra Granulated Sugar and sauté for a further 15 minutes, stirring so they do tend to burn.
- Add the garlic, sprinkle in the flour and cook for 2 minutes. Pour in the white wine and stock, simmer for 15 minutes.
- Preheat the oven to 220°C/fan 200°C/ gas 8.
- To prepare the dumpling, place the self-raising flour, oil, salt, thyme into a bowl, add the egg, cheese and enough milk to make soft dough. Shape the dumpling into walnut size pieces. (It’s important to make small ones so that they cook in time). You’ll need three per soup bowl, so use the leftover mix to form more small dumplings, place them on a lined baking tray.
- Ladle the soup into 4 ovenproof soup bowls and place three dumplings into each bowl of soup.
- Place a slice of gruyere cheese onto each dumpling. Place these soup bowls onto a lined roasting tray and into the hot oven for about 4 to 5 minutes, keeping an eye on them. At the same time cook the remaining dumplings.
- The dumplings should be caramelised and of course also cooked through. Garnish with sprigs of thyme and serve immediately with the additional dumplings on the side.
