The much loved, gooey cheese, bread and onion gratinée
Yields: 6 servings
2 tbspvegetable oil
2 lbyellow onions, peeled and thinly sliced
2 tspkosher salt (or to taste)
1 tspchopped garlic
1/2 cupsherry or marsala, or use brandy
10 cupsbeef or chicken stock
2 bay leaves
1/2 tspfreshly ground black pepper
24 French baguette slices
2 cupsshredded gruyere or emmenthaler cheese
1In a heavy dutch oven or deep saute pan, melt the butter over medium-high heat. Stir in the onion slices and the kosher salt and let cook undisturbed for a few minutes to brown nicely. Stir and let brown again, continuing until the onions are caramelized and softened, about 15-20 minutes.
2Stir in the garlic, then deglaze the pan with the sherry, scraping any browned bits up from the bottom of the pan. Stir in the stock, bay leaves and black pepper and bring to a boil.
3Reduce the heat to a simmer and cook, stirring occasionally, for 30 minutes or until the onions are very, very tender. Remove the bay leaves and adjust the seasoning if needed.
4Meanwhile, toast the baguette slices in an oven at 325 degrees until toasted and golden, about 10 minutes. Turn the oven up to 400 degrees.
5Place two pieces of bread on the bottom of 6 oven proof bowls, or in one large oven proof serving bowl. Sprinkle with some of the cheese and ladle some of the onions over the top. Cover with two more slices of bread and then fill the bowls with onions and broth, sprinkling the remaining cheese over the top.
6 Place the bowls on a baking sheet and bake in the preheated oven for 20 minutes, or until the cheese is melted and browned on top. You can also brown the cheese under the broiler.
Take your time with the onions - the caramelization can go wrong quickly!