Method

1. 110 min205°C

   Heat the oven to 400°F. Thinly slice the onions and strip the thyme leaves from 2 sprigs, reserving the remaining sprigs for garnish.

2. 230 minMedium heat

   Heat the butter and olive oil in a large ovenproof skillet over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until deeply golden and soft, 25 to 30 minutes. Lower the heat if the onions begin to scorch.

3. 35 minGentle simmer

   Stir in the broth, heavy cream, and thyme leaves. Simmer until slightly thickened, about 5 minutes.

4. 45 min

   Arrange the frozen dumplings in a single layer over the onion mixture. Sprinkle evenly with the Gruyère and place the reserved thyme sprigs on top.

5. 518 min205°C

   Bake uncovered until the dumplings are hot throughout, the sauce is bubbling, and the cheese is melted and browned, 15 to 18 minutes. Confirm the center of a dumpling reaches 165°F, then rest for 5 minutes before serving.

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