Cheesy French Onion Bread

• portions: 8 servings
• temps actif: 10 minutes
• temps total: 50 minutes

Ingrédients

1/2 c. (1 stick) butter, divided

2 large onions, sliced into half moons

2 tsp. fresh thyme, plus more for garnish

kosher salt

Freshly ground black pepper

2 cloves garlic, minced

1/2 c. beef broth

1 large boule

1 1/2 c. shredded Gruyere

1 1/2 c. shredded mozzarella

Instructions

Preheat oven to 350° and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch boule, scoring an inch in both directions and making sure to not slice all the way through the bottom.

In a large skillet over medium heat, melt 4 tablespoons butter. Add onions and season with salt and pepper. Cook until onions are very soft, stirring often, about 12 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add beef broth and cook until reduced, about 5 minutes more. Remove from heat.

Melt remaining butter then stir in thyme. Brush butter mixture all over bread, making sure to get inside the crosshatches; then stuff onions, gruyere and mozzarella into crosshatches.

Bake until cheese is melty and bread is toasted, about 20 minutes. Let cool for at least 5 minutes before serving.

Nutrition

• Calories: 2270
• Lipides Totaux: 184 g
• Lipides Saturés: 112 g
• Acides Gras Trans: 0 g
• Cholestérol: 555 mg
• Sodium: 2510 mg
• Glucides Totaux: 54 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 14 g
• Protéines: 97 g