French Onion Soup Dumplings

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All the flavors of classic french onion soup, wrapped in a wonton skin. Adapted from a recipe by kerry saretsky at serious eats. If you can't find gruyère, substitute comté, emmenthaler or even american-made swiss. You can use any 3 largish onions. You can see a photo example of beggar's purses here: http://tinyurl.com/dyp6ck

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Steps

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Heat the butter and oil in a saut pan on medium-low heat.

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Add the onions , sugar , salt , and pepper , and cook for 30 minutes , stirring occasionally.

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You may have to turn your heat down to low if you find them caramelizing too quickly.

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You want them very soft , but not burnt.

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You can also use the alton brown method: put them in an electric skillet set to 300f , cover and leave undisturbed for 10 minutes , then start stirring every few minutes.

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After 30 minutes , add the cognac.

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Do not pour the cognac directly into the pan from the bottle if there is a live flame.

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The flame could travel up the pour-stream and into the bottle , causing it to explode.

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Measure the cognac in a liquid measuring cup , then move the pan off the heat , pour in the cognac , and return the pan to the stove.

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Let the cognac reduce for 1 minute.

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Add the wine , beef stock , bay leaf and thyme.

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Season again with salt and pepper.

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Simmer on low for another 30 minutes.

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Set the onions into a strainer over.

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Ingredients

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butter, olive oil, red onions, sweet onion, sugar, kosher salt, fresh ground black pepper, cognac, dry white wine, beef stock, bay leaf, thyme, wonton wrappers, gruyere, parmesan cheese, chives