ArcaMax

Ingredients:

3 Tbl of olive oil
3 medium Vidalia onions sliced thinly
1/2 tsp grated sea salt
A dusting of black pepper or to taste
1/4 tsp of dried thyme
1 tsp garlic powder
9 slices French baguette
2 Tbl flour
1.5 cups beef broth (I use low sodium)
1/3 cup sherry (that’s the magic in French onion soup)
2 cups of shredded gruyere cheese

Instructions:

Preheat your oven to 375 degrees.

You are going to roast your onions to caramelize them. That’s the easy way. Take out a large cookie sheet with raised sides. Spray the surface with olive oil spray. Scatter your onion rings across the cookie sheet surface. It will look like a huge amount. Don’t be alarmed. They will shrink down while they roast. Sprinkle on your grated sea salt, pepper, thyme, and garlic powder. Cover the cookie sheet with aluminum foil and put it in the oven to roast. You are going to cook them for 45 minutes. Stir every 15 minutes. For the last 15 minutes, take off the aluminum foil.

While that’s happening, you can toast your baguette slices. Put them on a cookie sheet and spray them with olive oil spray. Bake in the same oven for approximately eight minutes until they are crispy and beginning to brown. Take them out of the oven and set them aside.

When the onions are done, you’ll transfer them to a medium-sized saucepan. Add the flour and stir to combine. Cook for approximately two minutes and then add the beef broth, sherry, and one cup of the grated gruyere. Cook on a low boil for five more minutes so it has a chance to reduce and thicken up a bit.

Now take out a nine by nine-inch oven-proof casserole dish. Pour the onion mixture in and top with the baguette slices. Sprinkle on the rest of the grated gruyere. Cover with aluminum foil and bake for 20 minutes at 375 degrees. Remove foil. Increase the oven to broil. Broil for just a couple of minutes to brown up the cheese a bit. Maybe two or three minutes. Then let cool down a few minutes before you serve. Enjoy!

Enjoy!
Cheers,
Zola