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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Think of these as the best part of French onion soup minus the broth. Ingredients:
1 baguette, sliced 1/4-inch thick (36 slices) |
1 tablespoon unsalted butter |
1 tablespoon olive oil |
2 onions, large chopped (about 4 cups) |
1 garlic clove, lightly crushed |
1 bay leaf |
1 sprig fresh thyme |
1/4 cup white wine (i used cream sherry) |
1 1/2 cups gruyere, finely shredded (about 3 oz) |
Directions:
1. Preheat oven to 375 F with rack in middle.
2. Arrange slices on a large baking sheet and bake in oven until golden, about 6-8 minutes. Let cool.
3. Meanwhile, heat butter and oil in a 10-inch heavy skillet over medium heat until butter is melted, then cook onion, garlic, bay leaf, and thyme with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, 10 minutes.
4. Uncover skillet and cook, stirring occasionally, until deep golden, about 10 to 15 minutes more. Add wine and cook until entirely evaporated, 1 to 2 minutes. Discard garlic clove, bay leaf, and thyme. Transfer to a small bowl and keep warm, covered.
5. Preheat broiler.
6. Arrange toasts on a large baking sheet, then top each with a rounded teaspoon of caramelized onions and sprinkle generously with shredded Gruyere. Broil 3- to 4-inches from heat until cheese is melted, 1 to 2 minutes (watch carefully).
7. Steps that can be done ahead of time:.
8. Onions can be caramelized 3-5 days ahead and kept chilled.
9. Bread slices can be toasted and cheese shredded 1-2 days ahead. Keep toasts in an airtight container at room temperature and keep cheese chilled.
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