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1
For the soup:
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In a 12 skillet, melt the butter over medium low heat.
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Add the onions and shallots.
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4
Cook stirring frequently, until they are a deep caramel colour, 25-35 minutes.
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5
Raise the heat to medium, add the wine and cook until it has completely evaporated, 5-9 minutes.
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6
Add the beef and chicken broths and cook until reduced by about half 5-7 minutes.
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Add the thyme and vinegar, season to taste with salt and pepper and cook another 1 minutes.
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Remove from heat and let cool.
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Line a 4 1/2 x 8 1/2 loaf pan with foil and pour the soup mixture into the pan.
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10
Freeze until solid, at least 4 hours preferably overnight.
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11
For the croutons:
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Position a rack in the center of the oven and heat the oven to 400 F. In a large bowl, toss the bread with the olive oil, garlic, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper.
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Spread the croutons on a baking sheet and bake stirring occasionally, until golden brown, about 15 minutes.
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Remove the pan from the oven and let the croutons cool and then skewer 40 of the best looking croutons with long toothpicks.
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For the dumplings:
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Working with about 10 wonton wrappers at a time, arrange them on a flat surface and brush the edges with egg.
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Unmold the soup mixture from the loaf pan.
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Using a chefs knife carefully cut the frozen soup into 4 long even strips, then cut each strip crosswise into 10 pieces, to make 40 in total.
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Put one square in the center of each wrapper and fold up the edges, pressing to create a purse like dumpling.
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Repeat to make 40 dumplings.
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Put the dumplings on a tray and freeze again for at least 4 hours or overnight before they are ready to fry.
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You can transfer them into a Ziploc bag once frozen.
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23
Heat the vegetable oil in a 4 quart saucepan over medium high heat until the temp reaches 365 F. Line a tray or plate with a paper towel.
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Add as many dumplings into the hot oil without crowding and fry until golden brown, 2-4 minutes.
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With a slotted spoon transfer the dumplings to the paper towel.
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Continue to fry the rest of the dumplings.
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Position a rack in the center of the oven and heat it to 450 F. Position the dumplings among 8-10 small, shallow ovenproof gratin dishes and top with Gruyere.
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28
Bake until the cheese is melted, 5-6 minutes.
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29
Stick a crouton skewer into each dumpling.
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30
Season with salt and pepper if you like.
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Recipe from Fine Cooking The Best of Party Food Magazine
