Ingredients
8 large onions sliced thinly lengthwise
2 cups red wine
olive oil
1 quart beef broth
sprig of thyme (or rosemary)
1 bay leaf
salt & pepper
4 thick slices crusty bread
4 thick slices of gruyere cheese
chives for garnish (optional)
Preparation
Heat large heavy bottomed skillet over high heat, add all onions, stirring often. When onions start sticking to pan, turn heat down to medium and continue to turn down as onions get darker in color. When the onions are done they should the color of coffee and very sticky (about 45 minutes). Turn up heat to medium and add red wine. Simmer 5 minutes. Add stock, thyme and bay leaf. Simmer 1/2 hour until reduced by third. Toast bread. Ladle into bowls and top with bread and cheese. Broil until top is slightly brown and bubbly. Top with chopped chives.
