French Onion Cheesy Bread
- 4 tbsp. butter, softened (divided)
- 1 tbsp. olive oil
- 2 onions, thinly sliced
- 2 tsp. fresh thyme leaves
- kosher salt
- Freshly ground black pepper
- 1/2 c. beef broth
- 2 small (or 1 large) French baquettes, halved
- 1 c. shredded Gruyére
- Flat leaf parsley, chopped, for garnish
Preheat oven to 350 degrees F.
Meanwhile, heat olive oil and 2 tablespoons of butter in a large skillet over medium heaet. Add the onions and thyme. Season to taste with salt and pepper. Turn down the heat to medium-low and cook, stirring occasionally, until soft and caramelized—about 20 minutes. If the onions are browning too quickly, turn down the heat and add a splash of water.
When the onions are caramelized, add the beef broth and let simmer until the broth reduces, about 5 minutes. Remove pan from heat.
Meanwhile, lay the bread cut-side up on a large baking sheet line with parchment pepper. Spread remaining softened butter over the bread, then sprinkle with onion soup mix.
Bake for 10 minutes, until the edges of the bread begging to turn golden.
When the bread has toasted, preheat oven to broil. Spread the caramelized onion mixture over the toasted baguettes, then sprinkle the cheese on top. Broil until the cheese has melted, about 1-2 minutes. Sprinkle with parsley and serve warm.