If you’ve never cooked down onions before, be prepared to see a big pot full of sliced onions emerge as a thin layer of sweet, rich, concentrated deliciousness.
Ingredients
- 4 oz. unsalted butter
- 6-8 onions (about 4 lbs. total): Florida spring onions, sweet Vidalia onions, yellow, red, shallots, or any combination, peeled and cut into thin slices
- Salt and pepper
- 2 qts. chicken or beef stock, preferably homemade
- 1 bay leaf
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- 4-6 thick slices rustic bread, stale or toasted, to fit into ramekins
- ¾ lb. Gruyere cheese, grated
- Scallions, chives, or green parts of Florida onions, minced, for garnish
About this recipe
Serves 4-6 Use fat red and white spring onions in winter farmers markets for this variation of the French classic. You can also combine with other onions – red, yellow, even shallots – for a deep oniony flavor. You will need 4-6 small ovenproof ramekins.
Instructions
In large saucepan, melt butter over medium high heat and add onions. Cook and stir until soft, then lower heat to medium low and cook, stirring occasionally, until onions are golden brown, about 90 minutes. Make sure bottom of pan does not burn. Add salt and pepper to taste, then add stock, bay leaf and thyme. Simmer for 30 minutes. Remove sprig of thyme and bay leaf.
To serve: Preheat broiler. Ladle broth and onions into ramekin. Top with toasted bread and cover generously with grated cheese. Place ramekins on a baking sheet and broil until cheese is melted and browned slightly. Garnish with minced scallions, chives or green onions, and serve immediately.
