Keyword appetizer, bread, cheese, French onion, gruyere, toast, vegetable
Prep Time 15minutes
Cook Time 55minutes
Total Time 1hour10minutes
2poundsyellow onionsthinly sliced lengthwise
1cupBetter than Bouillon no Beef Base or vegetable broth
4slicescrusty breadsuch as ciabatta
1cupgrated Gruyère cheese
Heat the oil in a large skillet over medium-high heat until it shimmers. Add in the onion slices, thyme, and salt. Use tongs to toss and coat the onions with the oil. Evenly spread the onions across the skillet and reduce the heat to medium-low. Cook for 45 minutes, moving the onions only every 10 to 15 minutes in the beginning and then every few minutes over the last 10 minutes. To caramelize, the onions need direct contact with the hot skillet, but left too long, they’ll burn. Use a metal spatula during the final 15 minutes to assist in moving and tossing the onions.
Add the broth and sherry to the skillet and scrape up any cooked onion bits from the bottom of the pan. Simmer for 10 minutes.
Toast the bread, then place each slice in a shallow bowl. Ladle the onions and a little broth over the bread and top with cheese.