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French Onion Toasts

Source of Recipe

"The Old Farmer's Almanac Comfort Food" by Ken Haedrich


Recipe Introduction

"This handheld fare will remind you of the soup that inspired it."

List of Ingredients

â—¦ 4 tablespoons (½ stick) unsalted butter, plus more for the bread
â—¦ 2 or 3 very large onions, halved and sliced (8 cups)
â—¦ Salt and freshly ground black pepper, to taste
â—¦ ¾ cup beef stock
â—¦ 1 tablespoon dry sherry or cognac
â—¦ 2 cloves garlic, thinly sliced
â—¦ 1 loaf (13 to 14 inches long) French bread, or baguette, halved lengthwise
â—¦ 2 cups shredded Jarlsberg or Swiss cheese
â—¦ 2 tablespoons crumbled, crisp-cooked bacon or bacon bits




Recipe

Preheat the oven to 400° F.

Melt the butter in a large skillet or Dutch oven over medium-high heat. Add the onions and salt and pepper and cook for about 10 minutes, or until the onions wilt. Add the beef stock, ¼ cup at a time, as the liquid evaporates. This should take about 15 minutes.

Add the sherry and garlic and cook for a few minutes more, or until the liquid cooks off. Remove the skillet from the heat and season with additional salt and pepper, if desired.

Butter the cut sides of the French bread and place them butter side up on a baking sheet. Warm the bread on the center oven rack for 7 to 8 minutes. Remove it from the oven and spread half of the onion mixture on each piece of bread. Sprinkle with the cheese and bacon.

Return the bread to the oven for a few minutes, or until the cheese melts. Transfer the bread to a cutting board and slice into 1 ½-inch-wide pieces.

Makes 8 servings