Roasted Onions with Gruyere Croutons

I helped Dad make this for Christmas. It's wonderful!

Bon Appetit, December 2009

8 Servings

12 white pearl onions, peeled

12 red pearl onions, peeled

8 large shallots, peeled, halved, though root end

6 large green onions, dark green tops trimmed

2 medium sweet onions (such as Vidalia), peeled, cut into 3/4- to 1-inch wedges though root end

1 large red onion, peeled, cut into 3/4-to 1-inch wedges through root end

1 brown-skinned onion, peeled, cut into 3/4 to 1 inch wedges through root end

3 tbsp extra-virgin olive oil

1 tbsp fresh thyme leaves

1 tsp coarse kosher salt

1/2 tsp freshly ground black pepper

3 cups coarsely torn 1/2 inch pieces rustic bread with crust

1 cup low-salt chicken broth

6 oz Gruyere cheese, coarsely grated (about 1 1/2 cups packed)

sat salt flakes or crystals1

Preheat oven to 450 F. Combine all onions and shallots in large bowl. Drizzle evenly with olive oil, then sprinkle with thyme, coarse salt, and pepper; toss gently to coat. Spread out in single layer on large rimmed baking sheet.

Roast onions until tender and beginning to brown in spots, 25 to 30 minutes. Scatter bread pieces on another rimmed baking sheet. Bake bread until golden brown, 7 to 8 minutes. Cool bread on baking sheet. Arrange onions in single layer in large casserole dish. DO AHEAD Onions and croutons can be made up to 1 day ahead. Cover onions and refrigerate. Store croutons in airtight container at room temperature. Bring onions to room temperature before continuing.

Preheat oven to 400 F. Spoon broth over onions to moisten. Scatter croutons over; sprinkle with cheese. Bake until heated though and cheese is melted, about 20 minutes. Sprinkle with sea salt flakes and serve.