French Onion Style Bruschetta
Slow-caramelized onions with thyme and a splash of sherry on toasted baguette.
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Ingredients
- 3 large Yellow onions, thinly sliced
- 3 tablespoons Unsalted butter
- 1 tablespoon Fresh thyme leaves
- 1/4 cup Dry sherry
- 1/2 cup Beef stock
- 1 loaf French baguette, sliced into rounds
- 1 1/2 cups Gruyère cheese, shredded
- 1 whole Garlic clove, peeled
- 2 tablespoons Extra virgin olive oil
- 1 pinch Salt and black pepper
Instructions
- 1
Melt the butter in a large heavy-bottomed skillet over medium-low heat and add the sliced onions with a pinch of salt.
- 2
Cook the onions slowly for 30-40 minutes, stirring occasionally, until they are deep golden brown and jam-like in consistency.
- 3
Stir in the fresh thyme and pour in the dry sherry, scraping the bottom of the pan to release any browned bits.
- 4
Add the beef stock and simmer until the liquid has almost completely evaporated and the mixture is thick.
- 5
Preheat your broiler and arrange the baguette slices on a baking sheet; brush lightly with olive oil and toast until pale gold.
- 6
Rub the toasted side of each bread slice with the raw garlic clove for a subtle aromatic base.
- 7
Spoon a generous amount of the caramelized onion mixture onto each toast and top with a thick layer of shredded Gruyère.
- 8
Place under the broiler for 1-2 minutes until the cheese is melted, bubbly, and slightly browned.
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