Ingredients

The following ingredients have 4 Servings
  • 1 16 ounce baguette, cut into ¼-inch slices
  • ¼ cup 4 tablespoons unsalted butter
  • 2 large Vidalia onions (halved and cut top-to-bottom into ¼-inch-slices)
  • 3 large yellow onions
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 5 fresh thyme sprigs (leaves removed)
  • 1 bay leaf
  • ½ cup dry sherry
  • 1 cups unsalted beef broth
  • 2 cups unsalted chicken broth
  • 8 ounces about 2 cups shredded Gruyere cheese

Instruction

  • Heat oven to 400°F and set oven rack to lower-middle position and spray a 9x13-inch baking dish with nonstick cooking spray.
  • Place the baguette slices on a metal rack placed inside a baking sheet.
  • Bake 8-10 minutes or until golden brown. Remove from the oven and set aside until ready to use.
  • 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).
  • Add the butter, sliced onions, salt, black pepper, thyme leaves and bay leaf to the Dutch oven.
  • 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.
  • 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
  • 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.
  • 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.*
  • Remove and discard the bay leaf from the onions.
  • Add sherry, beef broth and chicken broth; bring to a boil, stirring constantly, until slightly thickened, about 4-5 minutes.
  • Layer half the toasted baguette slices in the prepared casserole dish.
  • Spoon onion mixture evenly over the bread, and top the remaining bread slices.
  • Sprinkle with shredded cheese and cover with foil.
  • Bake at 400°F for 30 minutes.
  • Set the heat to broil and remove the foil.
  • Broil 3 minutes or until cheese is bubbly. Watch closely.
  • Garnish with additional thyme leaves, if desired.
  • Enjoy!