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2 lbs onions (I use sweet onions)
2 T olive oil
1 beef bouillon cube
2 sprigs of thyme (I put them in whole and fish out the stems later)
S&P to taste
grated gruyere cheese
1 baguette (sliced on angle and toasted with olive oil and salt)
Thinly slice onions, add to preheated olive oil, mix around until coated well and sizzling... Add the boullion cube and cook down the onions, covered, for about two hours... Low and slow just as if making for soup... Stir about every 20 minutes... After 2 hours remove the lid to evaporate the liquid (you want it to be somewhat moist, but not liquid)
Place onion mixture on baquette slices, top with cheese and broil until golden...
2 T olive oil
1 beef bouillon cube
2 sprigs of thyme (I put them in whole and fish out the stems later)
S&P to taste
grated gruyere cheese
1 baguette (sliced on angle and toasted with olive oil and salt)
Thinly slice onions, add to preheated olive oil, mix around until coated well and sizzling... Add the boullion cube and cook down the onions, covered, for about two hours... Low and slow just as if making for soup... Stir about every 20 minutes... After 2 hours remove the lid to evaporate the liquid (you want it to be somewhat moist, but not liquid)
Place onion mixture on baquette slices, top with cheese and broil until golden...
