Lunch: French Onion Bites

Recipe by Maggie Ruggiero Think of these as the best part of French onion soup minus the broth. Better yet, they're in a form that's much easier to eat than the soggy wet bread, weighed down with cheese, that usually tops crocks of onion soup. Don't be s

Ingredients

36 thin (1/4-inch) slices of baguette (from 1 baguette)
1 tablespoon unsalted butter
1 tablespoon olive oil
2 large onions, chopped (about 4 cups)
1 garlic clove, lightly crushed
1 small bay leaf
1 sprig fresh thyme
1/4 cup white wine
1 1/2 cups finely shredded Gruyere (using a microplane, about 3 ounces)

Instructions

Preheat oven to 375 °F with rack in middle.
Arrange slices on a large baking sheet and bake in oven until golden, about 8 minutes. Let cool.
Meanwhile, heat butter and oil in a 10-inch heavy skillet over medium heat until butter is melted, then cook onion, garlic, bay leaf, and thyme with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, 10 minutes.
Uncover skillet and cook, stirring occasionally, until deep golden, about 10 to 15 minutes more. Add wine and cook until entirely evaporated, 1 to 2 minutes. Discard garlic clove, bay leaf, and thyme. Transfer to a small bowl and keep warm, covered.
Preheat broiler.
Arrange toasts on a large baking sheet, then top each with a rounded teaspoon of caramelized onions and sprinkle generously with shredded Gruyere. Broil 3- to 4-inches from heat until cheese is melted, 1 to 2 minutes (watch carefully).

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