3. French onion soup with a twist
Chef Lon Symensma, owner of ChoLon Modern Asian Bistro in Denver, takes French onion soup and puts it into a soup dumpling. Symensma cooks the onion broth down to the point that it becomes a gelatin when chilled, allowing it to be easily placed in the dumplings. The broth returns to its liquid state after the dumplings are steamed.