Total Time
Prep 30 mins
Cook 30 mins

Think of these as the best part of French onion soup minus the broth. This is a recipe I found on and was posted by Maggie Ruggiero

Ingredients Nutrition


  1. Preheat oven to 375 F with rack in middle.
  2. Arrange slices on a large baking sheet and bake in oven until golden, about 6-8 minutes. Let cool.
  3. 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.
  4. 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.
  5. Preheat broiler.
  6. 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).
  7. Steps that can be done ahead of time:.
  8. Onions can be caramelized 3-5 days ahead and kept chilled.
  9. Bread slices can be toasted and cheese shredded 1-2 days ahead. Keep toasts in an airtight container at room temperature and keep cheese chilled.
Most Helpful

5 5

These came out great. I used red wine like I normally do in French onion soup. A keeper!

5 5

What a great idea & wonderful recipe! I know I'll be using the recipe again. I served this for lunch with a salad. It's like the best part of french onion soup! Made for 2015 Culinary Quest.

5 5

Wonderful appetizers and perfect finger-food! I made this as described and used a homemade baguette (after defrosting) I still had in advance. This recipes doesn't need many ingredients, so that I had just all on hand for the first dinner after coming back from my vacations. Thanks a lot Debb for this delish!