French Onion Toast
the most indulgent french onion toast with caramelized onions and melted gruyère cheese
yield: 6 large toasts or 12 appetizer portions
Ingredients
Scale
- 4 tbsp butter
- 3 lbs onions, thinly sliced
- 1 large shallot, thinly sliced
- kosher salt
- freshly cracked black pepper
- 2 tbsp sherry wine
- ½ cup beef stock
- 2 large fresh thyme sprigs, plus leaves to garnish
- 1 bay leaf
- 6 large, thick slices of fresh sourdough bread
- 3 tbsp butter, melted
- 12 oz gruyere cheese, shredded
Instructions
- Heat a large, heavy-bottomed pot (or Dutch oven) over medium-high heat. Add the butter and let it melt. Add the sliced onions and shallots. Season with a big pinch of salt and freshly cracked black pepper. Cook for 10 minutes, stirring often. Reduce the heat to medium-low and continue to cook until caramelized, about 45 minutes.
- Raise the heat to medium. Stir in the sherry wine and simmer for 2 minutes. Add the beef stock, fresh thyme, and bay leaf. Bring the liquid to a simmer and cook the mixture until most of the liquid has reduced, about 5 minutes. Taste and season with more salt if needed. Remove the thyme and bay leaves.
- Meanwhile, preheat the oven to 400F. Place the bread on a foil-lined sheet pan. Coat the bread with the melted butter. Toast the bread for 10 minutes. Remove the bread from the oven and set the oven to high broil.
- Distribute the onion mixture and cheese onto each slice of toasted bread. Broil for 4-5 minutes, or until the cheese has melted and the toast is golden brown (watch closely so the bread doesn’t burn).
- Cut the toast in half (if desired). Top each one with freshly cracked black pepper and fresh thyme leaves.
Find it online: https://www.theoriginaldish.com/2023/12/19/french-onion-toast/