# What You Need:
→ Caramelized Onions
01 - 3 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 teaspoon sugar
07 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried
08 - 2 tablespoons dry sherry or white wine
09 - 1 teaspoon balsamic vinegar
→ Dumplings
10 - 24 round dumpling wrappers
11 - 1 cup Gruyère cheese, finely grated
12 - 1/4 cup Parmesan cheese, grated
13 - 2 tablespoons fresh chives, finely chopped
14 - 1 large egg, lightly beaten
15 - Vegetable oil for frying
→ Broth Drizzle
16 - 1/2 cup vegetable or beef broth
17 - 1 tablespoon unsalted butter
18 - 1/2 teaspoon Worcestershire sauce
19 - Salt and pepper to taste
# How-To Steps:
01 - Heat butter and olive oil in a large skillet over medium heat. Add onions, salt, and pepper, cooking while stirring often until softened, approximately 10 minutes. Sprinkle sugar and thyme, continuing to cook on low heat with frequent stirring until onions achieve deep golden brown color, 15 to 20 minutes longer. Deglaze with sherry or wine and balsamic vinegar, cooking 2 to 3 minutes until liquid evaporates completely. Remove from heat and allow to cool.
02 - Position dumpling wrapper on a clean work surface. Place 1 heaping teaspoon caramelized onion mixture in the center. Top with small pinch of Gruyère, Parmesan, and chives. Brush edges with beaten egg and fold to seal in half-moon or purse shape. Repeat process with remaining wrappers and filling.
03 - Heat thin layer of oil in large nonstick skillet over medium-high heat. Arrange dumplings in single layer without crowding and fry until bottoms turn golden, 2 to 3 minutes. Add 1/4 cup water, cover immediately, and steam 3 to 4 minutes until wrappers become tender. Remove lid and cook 1 minute longer until bottoms crisp again. Transfer to serving platter.
04 - Heat broth, butter, and Worcestershire sauce in small saucepan until butter melts. Season with salt and pepper to taste. Drizzle small spoonful over each dumpling immediately before serving or provide on the side for dipping.
