foodie fridays: french onion soup wonton bites
“Indulge in bite-sized bliss with our culinary creation—French Onion Soup Wonton Bites. A savory twist on the classic soup, these crispy bites redefine the joy of snacking.”
Happy beginning of summer everybody!
Y’all are going to flip-the-flippy-flop-fun-out.
Guess what?
I totally made you French Onion Soup! Yay!!
**crickets**
Wait. I thought everyone made French Onion Soup to welcome the warmth of summer? Oh. Okay, so what you’re telling me is that French Onion Soup doesn’t scream summer to anyone? Not even the caramelized onions or baked, gooey cheese? Not even a smidgen with the fresh thyme?
Well, what if I told you the French Onion Soup that I made wasn’t a “soup-soup.” It’s more of a. . .tastes like a soup, but doesn’t require a spoon to consume. I’m not entirely sure how these bad boys came to fruition. Well, actually, it was probably between the eight feet of snow Denver had at the beginning of May followed by rain, and then a brief heat wave. My brain was caught somewhere between the yearning for comfort food and the thought of standing over a hot stove for more than 10 minutes would cause me to go bonkers.
Thus, the French Onion Soup wonton bite was born.
You get all the gooey goodness from the melted cheese and caramelized onions without having to encounter the slurps. Oh, the slurps, my, how I hate wiping you up. Does anybody else hate when soup somehow magically escapes your lips and a splash ends up right between your bottom lip and chin? It happens every time I sit down to eat soup!
Even though French Onion Soup doesn’t necessarily bring you backyard barbecue visions, this is still a fun appetizer you can whip up in a couple of minutes. Plus, it gives you an excuse to make caramelized onions with sinfully delicious cheese. Need I say more?
French Onion Soup Wonton Bite
Ingredients
- 12 small wonton wrappers
- 2 large yellow onions, sliced thinly
- 2 tsp granulated sugar
- 1½ tsp fresh thyme, chopped
- 2 tbsp butter
- ½ cup beef broth
- 1 tbsp Worcestershire sauce
- 1 cup fontina cheese, grated
- salt and pepper
Instructions
- Preheat oven to 400 degrees.
- In a skillet preheated to medium heat, melt butter. Place onions into skillet and cook for a few minutes.
- Add salt, pepper, sugar, Worcestershire sauce, and thyme. Stir and cook for another couple of minutes.
- Add beef broth and cook until onions are golden brown about 20 minutes. Make sure to stir occasionally to keep the onions from burning.
- Spray a mini-muffin tin with non-stick cooking spray. Gently place a wonton wrapper into each hole.
- Spoon about a tablespoon of the onion mixture into each wonton. Top with fontina and bake for about 10 minutes or until golden brown.
- Garnish with more thyme.
“Conclude your snack affair with the delectable French Onion Soup Wonton Bites. A flavorful finale that leaves you savoring every crispy bite.”
Um.. I love these! How fun and delicious and it really is the perfect app!
Have a great Memorial Day weekend Lauren!
Thanks, Tieghan! Have a wonderful holiday weekend too!
Love, love, love French Onion Soup, but yeah, doesn’t scream “welcome summer,” lol! These look scrumptious. Would be so great for a party!
Thanks, Leah! I hope you have a great weekend!
These are so fun, Lauren! I wanna have a party just so I can make these….or, I suppose I can just make them.
We should totally have a party together! Have a great weekend, friend!
Such a fun and creative appetizer! I’d eat french onion soup any time of year but your crispy wontons are a hoot and they’d definitely make me sweat less! 😉
Thanks, Julia! Have a great holiday weekend!
Why do I keep adding “itty” to the end of everything? I’m flippity ipping out over soupity soup bites. What the hell. I wantitty wants these.
Ha! I heart you, friend! xoxo
oh holler! these look amazeballs. i love that french onion soup fits into those teeny cups. these should be called heaven!
They are totes amazeballs! Have a great holiday weekend, friend! xoxo
Girl, you did it AGAIN. I loooove French Onion Soup. This is amazing!
Thanks, Cassie! Have a great weekend:)
These guys sound like the perfect party food! Who doesn’t love caramelized onion? And it’s much easier to balance in one hand (while holding a cocktail in the other, of course) than a bowl of soup. Yay!
I totally didn’t even think of that! You are brilliant. We need to plan a party together! Have a great holiday weekend:)
Love love love these!
Thanks, Stephanie! I hope you have a wonderful holiday weekend!
Oh my gosh!! Tell me you are joking… no don’t. I want to believe what my eyes see! Ohhh Lauren I just love these apps!
These are so fun. I love muffin sized foods.
How adorable! I love French onion soup, and this is such a great take on those flavors. Yum!
hahaha **crickets** that is so funny…my hubby loves french onion soup and love this idea to make in wonton..perfect pop in your mouth…so happy you shared even with the warmer weather!
These look delicious! Any recommended substitute(s) for fontina?
Hi Meredith! You could use mozzarella, white cheddar, or gruyere! )
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YUM!!! The black clouds have let loose, pouring now…sounds more like hail on the windowpanes!! and since it’s now ‘officially OCT’ -almost- bring on the white stuff!! These bites will be the best bites on the table as we have dyeing party!! THANKS!! Have been ‘angsting’ re how many food blogs/newsletters arrive in my mailbox…have just subscribed!! Too many wonders to miss!!
I can’t wait to make these for our town Onion Festival…..yeah, that’s a thing in Sherwood Oregon. Thanks Lauren!
I made these as an appetizer on Thanksgiving and they were a huge hit. Absolutely delicious. They were a little easier to eat after cooling down a little. I will definitely be making them again!
Yay!! I am so glad you liked the recipe Marie:)
These are fantastic! My bad, I used beef broth and they were too salty ( intirely my fault). Next time I’ll use chicken and do a better pretaste. I love how they stay so nicely intact when you take them out of the muffin tin. I can’t wait to make them for a party. My new favorite appetizer.
Yay!!! I am so glad you liked the recipe!! xoxo
I’m always looking for new appetizers to make and tried these last night. O – M – G! The best new appetizer I’ve found in a while. LOVED these. Thanks for a great recipe!!!!
I have been looking for a lovely recipe like this for appetizers. They are in the oven and smell amazing. Having a practice run for Saturday and a Royal Wedding party we are having…..they look just like little princess crowns!!
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Can they be cooked in advance?
Would you fully cook them then reheat or just par bake the wonton wrappers then fill and bake when ready?
I have the same question…would like to make today for a 20 person hors d’oeuvres party tomorrow but am wondering about sog factor of pre filling. I think I will try pre making cups, pre-making filling and then complete tomorrow. Time will tell…they seem pretty disaster proof. ????
I absolutely love this recipe and have made it several times. One thing though is the bottoms are pretty soft and would like them more done. I always cook the onion mixture until all the liquid is out. Any other ideas for crispier bottoms? Also a tip for putting the wonton wrappers in the muffin tins. If you lay a wrapper over the muffin hole then use a shot glass to perfectly press into place. It’s the perfect size!
These look yummy !! I need a interesting appetizer that includes something for vegetarians could you make this with vegetable broth would it still have a good taste to it?
Thanks
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I love these! want to take them to a party. Can the keep in a slow cooker??
Making these for a party and they won’t be served for a while after they’re done! Do you think they would travel well? Or any recommendations to keep them warm and not soggy:)
Hi Jenna! Ooooh, that’s tricky. The best thing you can do is assemble the wontons at the party if you can. They will get soggy if you let them sit long.
Everyone loves these and ask for them over and over. So easy and delicious! Thank you so much. Appetizers are my thing, so this is one at the top of my list.
Hi Lauren! I made this recipe a few years back and it was a hit. its been requested to make another appearance at Thanksgiving this year. However I’m short on time that day. Would it be possible to caramelize the onions the day before and fridge them until they’re ready for use? If so would this change the cooking time, temp? Thanks in advance!
Hi Gillian! I’m so happy you make this recipe every year!! Definitely a fav of ours too. You can definitely prep the onions ahead. If you want, you can gently reheat the onions in a skillet for a minute or two to ensure even temps. However, they should warm through as you bake the bites.
I found these a bit dry and I could taste the flour on the outside of the wonton wrappers after cooking. Could be the brand of wrappers that I used?
I wasn’t sure how much liquid to cook out while caramelizing the onions and I think if I make them again (using different wrappers) I’d add a dash of stock back
Hi Jacque! I’m sorry to hear about the wrappers. Next time I would spray the tops with non-stick cooking spray before putting them in the oven. That might help get them crispier!