Categories: Meals
Ingredients
- 1 16 ounce baguette, cut into 1/4-inch slices
- ▢1/4 cup 4 tablespoons unsalted butter
- ▢2 large Vidalia onions halved and cut top-to-bottom into 1/4-inch-slices
- ▢3 large yellow onions
- ▢1 teaspoon kosher salt
- ▢1/2 teaspoon freshly ground black pepper
- ▢5 fresh thyme sprigs leaves removed
- ▢1 bay leaf
- ▢1/2 cup dry sherry
- ▢1 cups unsalted beef broth
- ▢2 cups unsalted chicken broth
- ▢8 ounces about 2 cups shredded Gruyere cheese
Directions
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Heat oven to 400°F and set oven rack to lower-middle position and spray a 9×13-inch baking dish with nonstick cooking spray.
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Place the baguette slices on a metal rack placed inside a baking sheet.
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Bake 8-10 minutes or until golden brown. Remove from the oven and set aside until ready to use.
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While the bread slices toast, generously spray the inside of a large Dutch oven with nonstick cooking spray. Slice the onions (if they haven’t already been sliced).
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Add the butter, sliced onions, salt, black pepper, thyme leaves and bay leaf to the Dutch oven.
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Once the baguette slices have toasted, cover the Dutch oven tightly and cook the onions 1 hour. Remove pot from oven and stir, being sure to scrape the sides and bottom of pot.
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Return the pot to the oven with the lid slightly ajar and continue cooking another 1 hour. Once again, remove the pot from the oven and
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stir the onions (scraping the sides and bottom). The onions will be soft and a little darker than golden brown. If the onions need more color, return the pot to the oven (still with the lid slightly ajar) and cook another 30 minutes.
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Transfer the pot to the stovetop and turn the heat to medium-high. Remember – the pot is HOT! Use oven mitts when touching the handles.
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Remove and discard the bay leaf from the onions.
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Add sherry, beef broth and chicken broth; bring to a boil, stirring constantly, until slightly thickened, about 4-5 minutes.
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Layer half the toasted baguette slices in the prepared casserole dish.
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Spoon onion mixture evenly over the bread, and top the remaining bread slices.
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Sprinkle with shredded cheese and cover with foil.
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Bake at 400°F for 30 minutes.
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Set the heat to broil and remove the foil.
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Broil 3 minutes or until cheese is bubbly. Watch closely.
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Garnish with additional thyme leaves, if desired.
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Enjoy!