Ingredients: |
Ingredients: 1/4 cup unsalted butter 5 medium Vidalia onions, thinly sliced (about 3 lb.) 2 teaspoons kosher salt 1/2 teaspoon black pepper 3 thyme sprigs 2 flat-leaf parsley sprigs 2 bay leaves 1 (16-oz.) baguette, thinly sliced 1/3 cup all-purpose flour 3 cups reduced-sodium beef broth 1/2 cup sherry 8 ounces Gruyère cheese, shredded (about 2 cups) 1 teaspoon fresh thyme leaves
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Directions: |
Directions:Step 1
Melt butter in a Dutch oven over medium-low; add onions, salt, pepper, thyme and parsley sprigs, and bay leaves; cook, stirring often, until onions are golden brown, about 1 hour.
Step 2
Meanwhile, preheat oven to 350°F. Arrange baguette slices in a single layer on a baking sheet. Bake in preheated oven until lightly toasted, 12 minutes. Set aside.
Step 3
Remove and discard thyme and parsley sprigs and bay leaves from onion mixture. Add flour, and cook, stirring constantly, 2 minutes. Add broth and sherry; bring to a boil over high. Boil, stirring constantly, until slightly thickened, 2 to 3 minutes.
Step 4
Layer half of the toasted baguette slices in a 13- x 9-inch baking dish. Spoon onion mixture evenly over bread. Top evenly with remaining baguette slices. Sprinkle with cheese; cover with aluminum foil. Bake in preheated oven 30 minutes. Increase heat to broil. Remove foil; broil until cheese is bubbly, about 3 minutes. Sprinkle with thyme leaves. |