- 1 yellow onion
- Pinch of thyme
- Pinch of flour
- Salt & pepper
- Concentrated Beef Stock (Better Than Bouillon)
- ½-1 ounce of sherry
- ¾-½ cup Gruyere Cheese
- 2 Slices of French bread (I prefer Walmart's Garlic Parmesan Italian Loaf)
- Butter
Directions
First, melt a tablespoon of butter over medium-low heat. While you’re waiting for your pan to heat up. Peel and slice the onions. Add to pan. Cook the onions until they soften and turn a golden caramel color, about a half an hour. Once they have caramelized, sprinkle your onion with a pinch of flour and thyme, stirring to mix in. Add your sherry, allowing it to reduce down and soak into the onions Add in the beef stock and salt & pepper to taste, allowing to reduce as well.
Butter one side of each slice of bread. With the buttered sides out, pile with your onions and your shredded Gruyere cheese. Fry both sides in a pan on medium heat until golden brown. Enjoy!
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