Preparation

做“汤”

• 用中低火将黄油融化在12英寸的煎锅中。加入洋葱和葱，煮熟，经常搅拌，直到它们变成25至35分钟的深焦糖颜色。
• 将热量提高到中等，加入酒，煮5至9分钟，直到完全蒸发。加入牛肉和鸡肉汤，煮至液体减少约一半，5至7分钟。加入百里香和醋，调味盐和胡椒粉，再煮1分钟。从火上取出，冷却。在4 1/2 x 8 1/2英寸的面包盘上排成一面，然后将“汤”混合物倒入锅中。冻结直到固体，至少4小时，但最好过夜。

制作面包丁

• 将架子放在烤箱的中心，然后将烤箱加热到400°F。在一个大碗中，用橄榄油，大蒜，百里香，1/4茶匙将面包扔掉。盐和1/8茶匙。胡椒。将面包丁撒在一个小烤盘上，烘烤，偶尔搅拌，直到金黄色约15分钟。让冷却，然后用牙签串制40个看起来最好的面包丁（除剩菜剩饭以供另一种用途）。

Make the dumplings

• Working with about 10 wonton wrappers at a time, arrange them on a flat surface and brush the edges with the egg. Unmold the “soup” mixture from the loaf pan. Using a chef’s knife, cut the frozen soup lengthwise into 4 long, even strips, and then cut each strip crosswise into 10 even pieces, to make 40 pieces total, each about 3/4 inch square. Put one square in the center of each wrapper and fold up the edges, pressing to create a purse-like dumpling. Repeat to make 40 dumplings. Put the dumplings on a small baking sheet or tray and freeze until ready to fry.
• 将植物油用中高温加热，直到糖果温度计上的温度呈365°F，或直到油在一个饺子的边缘浸入其中时立即开始腐烂并起泡。准备好托盘或盘子上衬有纸巾。将尽可能多的饺子添加到锅中，而不会拥挤，然后煎至2至4分钟的金黄色。用开槽的勺子将饺子转移到纸巾上。继续油炸剩余的饺子。
• Position a rack in the center of the oven and heat the oven to 450°F. Divide the dumplings among 8 to 10 small, shallow ovenproof gratin dishes and top with the Gruyère. Bake until the cheese is melted, 5 to 6 minutes. Stick a crouton skewer in each dumpling, sprinkle with a little salt and pepper, and serve.