by Sarah Steimer
- 1 large sweet onions, cut into quarters then sliced thin
- 1/2 tablespoon butter
- 1/2 tablespoon olive oil (neither this nor the butter need to be exact)
- salt and pepper
- 1/2 tablespoon Worcestershire sauce
- leaves from 3-4 springs thyme (or about 1/2 teaspoon dried thyme)
- 1 small dried bay leaf
- 1/2 teaspoon sugar
- 1/4 cup beef OR vegetable broth (if you want to go legitimately vegetarian)
- 1/4 cup finely shredded mozzarella cheese
- 10-12 wonton wrappers
Heat a medium-to-large sauté pan. When warm, add the butter and oil. Let the butter melt before adding the onions. Stir the onions so they are coated in the butter and oil, then add the Worcestershire sauce, thyme, bay leaf (be careful not to crush the bay leaf, you do not want pieces of it in your food), sugar and broth.
Turn the heat up to high to bring the liquid to a boil. Bring the heat back down to medium and let the liquid cook off and the onions caramelize — about 20 minutes.
Remove the onions from the heat and discard the bay leaf. Let the onions mostly cool before tossing the onions in the mozzarella.
Lay out the wonton wrappers. Working one at a time, wet the edges of the wrappers with water and spoon about a tablespoon’s worth of the onion-cheese mixture in each. Fold over to make a triangle and seal the edges well.
Continue until all the wontons are made.
Heat more olive oil in a pan, just enough to cover the bottom. Add the wontons to the pan so they are sitting up on the folded edge, with one corner straight up in the air — not laying on their side. Let the bottoms brown. Add enough water to cover about 1/3 of the wontons and cover the pan. Let the wontons steam for about 2-3 minutes.
Remove the lid and let the water cook out while the wontons crisp back up a bit on the bottom. Remove the wontons with a spatula (they may stick a little, but I didn’t have much trouble).
For the au jus:
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
Combine all ingredients and heat in the microwave for about 30 seconds. Serve with the warm wontons.
Makes 10-12 wontons.
Recipe adapted from: Iowa Girl Eats
* Want One? is our October guide that pays homage to the wonton, a traditionally steamed, fried, baked or boiled dumpling that can be filled with an array of goodies. We’ll feature meatless, meat-full and dessert renditions.