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French Onion Soup Potstickers have all the flavor of a bowl of steaming French Onion Soup stuffed inside a melt-in-your-mouth dumpling!

I can’t even…


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!


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.


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.


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


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.


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.


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


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


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


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.


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,

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

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Finally, pour in 1/2 cup beef broth.


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.

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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.

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

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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 anyway?! If you wanted to go super traditional, shredded gruyere or fontina cheese would be your best bet. Just make sure it’s finely shredded.


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.


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.

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


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.


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.


That’s that!


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.


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


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.


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


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.


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


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


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


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


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.


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


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!


French onion Soup Potstickers


French Onion Soup Potstickers have all the flavor of a bowl of steaming French Onion Soup stuffed inside a melt-in-your-mouth dumpling!


Makes 20 potstickers

  • 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 bay leaves (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


    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).

    This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.


    I am so tickled with how these came out!


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


    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!


    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.


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

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    What was the highlight of your weekend?