(Heather’s Notes: This is one of our favorite winter dishes… It makes a hearty soup that is more like a wonderful casserole then a soup. Thick and full and perfect for a cool day. If you don’t make this recipe now, save it, it may become one of your winter standby’s as it did ours…)
1 1/2 lbs onions (about four cups, sliced), peeled and sliced
1/4 cup butter plus 2 tbsps, or olive oil
2 - 3 thyme sprigs
1/3 loaf day old country style bread, sliced
1/3 cup Parmesan cheese
1/4 Gruyere cheese
3-4 cups chicken or vegetable, or beef broth
1. Heat oil in heavy bottomed pan and onions and thyme. Cook over medium low heat until quite soft, about 30 minutes. Turn the heat up slightly and cook the onions, stirring occasionally until a medium golden brown, about 15 minutes. Don't turn the heat up too high as onions burn easily. Add salt to taste.
2. While onions are cooking, place the slices of bread on a baking sheet in a 350°F oven until dry but not brown, about 5 minutes.
3. Grate and mix two cheese together.
4. Make a layer of bread slices in the bottom of a 1 1/2 quart baking dish. Spread half the onions onto the bread slices and sprinkle with about one third of the cheese. Make another layer of bread slices and cover with the rest of the cheese. Make a final layer of bread slices and sprinkle with the remaining cheese.
5. Heat the broth and carefully pour it into the baking dish without disturbing the layers, until the top layer of bread starts to float. Dot the top with 2 tablespoons of butter.
6. Cover and bake in a 350°F oven for 45 minutes, then uncover the dish and bake for another 20 to 30 minutes, or until the top is golden brown and crisp.