French Onion Soup Potstickers

69

French Onion Soup Potstickers have all the flavor of a bowl of steaming French Onion Soup stuffed inside a potsticker!

I can’t even…

DSC_0506

That hair! That face! That OUTFIT!

That is to say, Ben, my parents and I are heading out on an epic road trip later this week that goes through Father’s Day, so the whole fam, including my cah-utie patootie hula-girl niece Evie, congregated this weekend to celebrate a bit early!

DSC_0537

Her Papa got some fun gifts including a Steelers Superbowl plaque thingy (?) and, more importantly, got to spend some time swingin’ around with his favorite baby girl. :)

DSC_0497

Gosh my brother & sister-in-law make some cute kids! ;)

Other weekend highlights include Friday night happy hour on my parent’s deck with Cujo, the neighbor’s bulldog. Ben’s love for his future bulldog, Cornelius (…), was only strengthened as sweet, 65lb Cujo slobbered and snorted on his knee all night. ;)

cujo

Another highlight? Making (and devouring) French Onion Soup Potstickers. YES!

DSC_0618

All the flavor of a savory bowl of French Onion Soup, inside a tender, chewy potsticker with a crispy, crunchy bottom. These babies are crazy good!

I had a wicked craving for French Onion Soup this weekend, but when the temps hit 94 degrees outside I knew there was no way I was going to make, let alone eat, a steaming bowl of the stuff. Thus, French Onion Soup Potstickers were born.

DSC_0623

Sometimes when it gets really hot in the summer my appetite disappears for a bit, and something small like this really appeals to me. The great thing is that they freeze beautifully so you can pull out as many as you want whenever a craving hits.

DSC_0627

Start the French Onion Soup Potstickers by making the French onion soup flavored filling.

DSC_0542

Cut 2 jumbo sweet onions in half, slice each half, then cut each sliced half in half. OMG.

DSC_0543

This is all much easier to do than explain, I promise. :)

DSC_0545

Add the onion slices to 1 Tablespoon each butter & extra virgin olive oil in a large skillet over medium heat and season with salt & pepper.

DSC_0551

Next add the goodies that will make your onions taste like they’ve been simmering in a big soup vat all day, including 1 Tablespoon Worcestershire sauce, 1/4 teaspoon dried thyme,

DSC_0553 DSC_0554

2 small bay leaves (or 1 big one) and 1 teaspoon sugar.

DSC_0555 DSC_0558

Finally, pour in 1/2 cup beef broth.

DSC_0560

Turn the heat up to high and bring the beef broth to a boil, then turn it back down to medium heat and let the onions cook, and cook, and cook, until they get more, and more, and more soft and freakishly delicious, about 25 minutes or so.

DSC_0563 DSC_0565

By the end, the onions should still have a wee bite – you don’t want them to turn into mush – but they should be really, really soft and dark brown.

DSC_0567 DSC_0568

Cool then onions completely, then transfer them to a bowl and mix in 1 cup finely shredded mozzarella cheese.

DSC_0570 DSC_0572

Mozz isn’t traditionally used to top French Onion Soup, but it’s what I had in the fridge, and how can you go wrong with mozz anyways?! If you wanted to go super traditional, shredded gruyere or fontina cheese would be your best bet. Just make sure it’s finely shredded.

DSC_0574

Mmkay – French Onion Soup filling = done. Time to move onto the potsticker portion of the program! You’ll need 20 wonton wrappers for this recipe.

DSC_0578

Keep the wrappers covered with a squeezed out wet paper towel when you’re not working with them so they don’t dry out. Use the remaining wrappers to make this, this, or these (OMG) or freeze for another time.

DSC_0580 DSC_0581

Lay out 4 wrappers at a time on a clean dry surface.

DSC_0584

Place 1 Tablespoon of the onion filling into the center of each wrapper, then wet all four sides of the wrapper with water, using your finger or a pastry brush.

DSC_0588

Fold the bottom right-hand corner up to meet the top left-hand corner, then press the edges tightly to seal, following the bulge of the filling to make sure you don’t trap any air inside.

DSC_0589

That’s that!

DSC_0590

Line the potstickers up on a wax paper-lined baking sheet, pressing down gently to create a flat bottom on each sticker, then repeat with the remaining filling and wrappers.

DSC_0593

Now, you can cook the potstickers right away, or freeze them for later. They cook the same way fresh or frozen!

DSC_0595

If freezing, pop the baking sheet as-is into the freezer until the potstickers are frozen solid, then place them inside a Glad FreezerWare container, or freezer bag, to cook later.

DSC_0597

I was craving a big plate of ‘em, so I cooked up a batch straight away.

DSC_0601

In a large skillet with a tight fitting lid, heat 1 teaspoon vegetable oil over medium-high heat. Add however many potstickers you want into the skillet (don’t overcrowd though) making sure to get a bit of the oil on the bottom of each one.

DSC_0603

Cook the potstickers without moving them until the bottoms are golden brown, about 2 minutes.

DSC_0605

Next add enough water to come 1/3 of the way up the potstickers.

DSC_0606

It’s not an exact science, but err on the side of adding too much vs too little!

DSC_0607

Immediately place a lid on top, and let the potstickers steam for 2 minutes or so.

DSC_0608

When there’s just a bit of water left, remove the lid to let it cook off and get the bottoms of the pot stickers crisp again, about 30 seconds.

DSC_0610

Use the back of a spatula to gently “unstick” each potsticker from the bottom of the skillet.

DSC_0611

Heat up a quick “au jus” sauce of 1/2 cup beef broth with 1 teaspoon Worcestershire sauce and a dash of garlic salt, and you are SET!

DSC_0614

French Onion Soup Potstickers

Print this recipe!

Makes 20 potstickers

Ingredients:
2 jumbo sweet onions, cut into quarters then sliced thin
1 Tablespoon butter
1 Tablespoon extra virgin olive oil
salt & pepper
1 Tablespoon Worcestershire sauce
1/4 teaspoon dried thyme
2 small dried bay leafs (or 1 big one)
1 teaspoon sugar
1/2 cup beef broth
1/2 cup finely shredded mozzarella cheese
20 wonton wrappers
vegetable oil

For the Au Jus Dipping Sauce:
1/2 cup beef broth
1 teaspoon Worcestershire sauce
dash garlic salt

Directions:

  1. Heat butter and oil in a large skillet over medium heat. Add onion slices and season with salt and pepper, then add Worcestershire sauce, dried thyme, bay leaves, sugar, and beef broth to the skillet and stir well. Turn heat up to high, bring broth to a boil, then turn back down to medium heat.
  2. Cook onions, stirring occasionally, until very soft and dark brown. About 25 minutes. Turn off the heat and cool the onions completely, then place into a bowl and mix with mozzarella cheese.
  3. Lay 4 wonton wrappers out on a clean, dry surface, then place 1 Tablespoon onion mixture into the center of each wrapper. Wet all four sides with a pastry brush or your finger, then fold the bottom right-hand corner up the top left-hand corner and seal the edges, being careful to remove all air pockets. Transfer potsticker to a wax paper-lined baking sheet and press down gently to create a flat bottom. Repeat with remaining wrappers and filling.
  4. To freeze: Place baking sheet into the freezer until potstickers are frozen solid. Transfer to a freezer-safe container or bag. When ready to eat, cook the same way as fresh.
  5. To cook: Heat 1 teaspoon vegetable oil in a medium-sized skillet. Place potstickers, being careful not to crowd, into the skillet, getting oil on the bottom of each potsticker. Cook until golden brown on the bottom, then add enough water to come 1/3 of the way up the potstickers. Place a lid on top and let the potstickers steam for 2-3 minutes.
  6. When there is just a couple Tablespoons water left in the skillet, remove the lid and allow the water to cook out and the potsticker bottoms to crisp back up. Use a spatula to gently unstick the wrappers from the skillet and serve with Au Jus dipping sauce (heat ingredients in a small saucepan or in the microwave.)

DSC_0620

I am so tickled with how these came out!

DSC_0617

The wonton wrappers were chewy, the French onion soup filling was mouthwatering, and the bottoms of the potstickers were perfectly crisp.

DSC_0637

The “au jus” dipping sauce – literally just beef broth, Worcestershire sauce, and a dash of garlic salt – was Ben’s idea and it totally made the dish. You could even make a big batch of it, pour into ice cube trays, then freeze to have whenever you cook up a batch of frozen potstickers!

DSC_0632

I love that these babies cook up the same way fresh or frozen – saute –> steam –> crisp, repeat – and I LOVE that you can cook 2 or all 20, depending on how hungry you are.

DSC_0631

Definitely ate all 6 in one sitting. No regrets! :D

DSC_0642 DSC_0643

~~~~~

What was the highlight of your weekend?


Stuffed French Onion Soup Sliders

50

Stuffed French Onion Soup Sliders are 4-bite burgers stuffed with cheese and topped with a luscious french onion topping! Fire up the grill for a hand-held, soup-inspired, fantastic grilled supper:  Stuffed French Onion Soup Sliders! Think savory French Onion Soup – beefy broth, sweet caramelized onions, melted cheese, and toasted…

Continue Reading

French Onion Soup Sandwiches

90

French Onion Soup Sandwiches are crispy and cheesy, with that signature French Onion Soup flavor! My friends and I did a lot of hilarious, albeit weird, things in high school. Dying bright red and purple streaks in our hair (one of us dated an emo/rock band member for a bit…)…

Continue Reading

This is My Confession

65

Ok – I’m not even saying this to try and convince myself or anything, but today was seriously fine! Working 10 hours in one shot didn’t drag on like I anticipated it might and I actually semi needed a few more minutes at the end of the day to finish…

Related Posts Plugin for WordPress, Blogger...

Continue Reading