Caramelized Onion and Gruyère Crostini

Signs of Fall are all around. The air is getting crisp and the leaves are starting to change hues. For some, Fall means breaking out cozy sweaters and boots, while for me, it is synonymous with hearty soups, stews, and chowders. I am a firm believer that there is nothing more comforting than a hot bowl of soup on a chilly day. My favorite at the moment happens to be French onion soup loaded with caramelized onions, broth-soaked bread, and bubbly browned Gruyère. Although this soup is practically perfect in every way, let’s face it, the best part happens to be the gooey cheese, which I insatiably scrape off the bowl like I haven’t eaten in days.

Caramelized onion and Gruyère crostini is a tasty variation on traditional French onion soup. This dish features warm crusty bread, sweet caramelized onions, and most importantly, loads of glorious golden Gruyère. While this delicious crostini may not be quite as comforting as French onion soup, the resulting baked-on cheese is just as fun to scrape off the baking sheet as it is the bowl.

Caramelized Onion and Gruyère Crostini
Serves 6


½ loaf of crusty bread, such as French baguette
2 tablespoons olive oil, plus 1 tablespoon for the onions
2 medium sized Vidalia onions, thinly sliced
1 tablespoon butter
½ teaspoon dried thyme
½ cup beef broth
Splash of Cognac or sherry
Salt and pepper
2 cups grated Gruyère


Preheat oven to 375 degrees. Cut bread into 1-inch slices and brush with olive oil on both sides. Place bread on a baking sheet and toast in the oven for 10-12 minutes, turning halfway through.

Melt the butter and olive oil in a large skillet over medium-high heat. Add the onions and thyme and cook until the onions begin to soften and caramelize, stirring occasionally for about 15 minutes. Add the beef broth and Cognac or sherry and continue to cook for a few more minutes until the liquid has absorbed and evaporated. Season accordingly with salt and pepper.

Increase the oven temperature to broil. To assemble, place the onions on the toasted bread slices and then top with heaps of grated Gruyère. Place baking sheet under the broiler until the cheese is bubbly and browned. Enjoy!


Gwen Edwards said...

Yes. This is awesome. I've been dreaming up a way to make vegetarian French onion soup. What do you think would be a good sub for the beef broth? I'll be making cheesy crostini tonight with the remaining tomatoes from my garden, yum!

Chrissy said...

Hi Gwen! It's funny you say that because I considered making this vegetarian by just using vegetable stock instead of beef broth. Let me know how it turns out if you try it!

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