Prep 15 mins
Cook 2 hrs 30 mins
Think French Onion soup without the soup ... fabulous appetizer for an elegant dinner or cocktail party. Recipe adapted from Jeff Pikus, Maude's Liquor Bar, Chicago.
- 1⁄4 cup unsalted butter
- 5 lbs sweet onions, thinly sliced (about 6 onions)
- 1⁄4 cup dry sherry
- 1⁄4 cup sherry wine vinegar
- 1⁄4 cup Worcestershire sauce
- 2 teaspoons thyme leaves
- salt & freshly ground black pepper
- 1 1⁄2 cups chicken broth, preferably homemade
- 2 cups coarsely grated gruyere cheese
- 1 teaspoon finely chopped flat leaf parsley
- 1 baguette, sliced and lightly toasted
- In a large pot, melt the butter over low heat. Add the onions and cook over low heat, stirring frequently, until they are deeply browned, about 2 hours.
- Using a wooden spoon, stir in the dry sherry, sherry vinegar, Worcestershire, thyme and a pinch of salt and pepper. Cook over low heat until the liquid is reduced slightly, about 2 minutes. Add the chicken broth and reduce slightly, about 5 minutes.
- Preheat the broiler. Divide the caramelized onions between two shallow, heatproof bowls or serving dishes (such as gratin dishes). Cover with the Gruyère, dividing it equally between the dishes. Broil until the cheese is bubbly and golden brown, about 4 minutes. Garnish with the parsley. Cool slightly; serve with the baguette slices for dipping.