Ingredients: 3 Tbsp unsalted butter 4 cups sliced Spanish onion 1 tsp salt 2 Tbsp Madeira wine 2 1/2 cups beef stock 1 Tbsp Worcestershire sauce 1 tsp black pepper 2 sprigs fresh thyme 6-8 1 inch slices of French baguette, toasted 1 cup of Gruyere cheese, shredded 1/2 cup Parmesan cheese, shredded 1 Tbsp butter, melted
Directions: 1. Heat butter in a large pan over medium. Once butter is bubbly and foaming, add the onions and salt. Stir onions to coat in butter and let cook until deep brown and caramelized, about 30-40 minutes, stirring intermittently. 2. Once onions have caramelized, pour in Madeira wine, stir and continue to cook until alcohol is evaporated and liquid is fully absorbed into onions, about 1 minute. 3. Preheat oven to 400°F. Add beef stock, Worcestershire sauce, black pepper and thyme. Increase heat to medium and cook until stock reduces by about 1/3, about 5 minutes. 4. Pour contents of pan into a medium-size casserole dish. Remove thyme sprigs. Arrange toasted baguette slices over onion mixture and press down allowing the bread to absorb the liquid. Sprinkle with cheese and drizzle with melted butter. 5. Bake in oven until cheese is melted and golden, about 30 minutes. Serve immediately.
