1 (8-oz) package cream cheese, cubed and at room temperature
1 (1.4-oz) envelope French onion soup mix
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Canola oil, for frying
1 package (50) wonton wrappers
2 cups (8 oz) shredded Gruyère
1/2 bunch of fresh chives, finely chopped
Place the egg yolks in a shallow bowl and beat lightly. Place the whole eggs in another bowl and beat lightly. Put the breadcrumbs in another bowl.
Pour the olive oil into a skillet over low heat. Add the red and white onions to the skillet and cook, stirring frequently, until caramelized, 25–30 minutes. Add the cream cheese, onion soup mix, 1/8 teaspoon of the salt, and 1/8 teaspoon of the pepper to the skillet, stirring until the mixture is smooth and creamy, about 3 minutes. Pour the mixture into a bowl and let it sit at room temperature for 1 hour.
Once the mixture has cooled, clip a deep-frying thermometer to the side of a heavy deep pot. Add 2 inches canola oil to the pot and slowly heat the oil to 350°F.
While the oil is heating, lay several wonton wrappers out on a flat surface. Using a pastry brush, coat one side of a wonton wrapper with some egg yolk. Place 1–1 1/2 teaspoons cheese mixture in the middle of the wonton. Bring all four corners of the wonton up, then twist and squeeze the top together to form a pouch. Press the corners closed to seal the pouch. Repeat with the remaining wontons, working in batches until all the cheese mixture is used. (Uncooked dumplings can be frozen on a baking sheet, then transferred to plastic bags for 1 month.)
Beat the whole eggs again until frothy. Dip each dumpling into the beaten eggs and then dip into the breadcrumbs, making sure to coat evenly. Using a slotted spoon, lower 5 dumplings into the hot oil and cook for 1 minute, or until golden brown. Remove the dumplings from the oil and drain them on paper towels. Season each batch with the remaining salt and pepper. Transfer them to an aluminum foil-lined baking sheet.
While the dumplings are cooking, preheat the broiler. Top each dumpling with a pinch of Gruyère. Place the dumplings under the broiler until the cheese starts to melt, about 1 minute. Remove the dumplings from the oven and garnish each with a pinch of chopped chives before serving.
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