1 tbsp (15 mL) Olive Oil
1 tsp (5 mL) Roasted Garlic
1 large Red Onion, sliced in half circles
1/2 tsp (2mL) Sugar
1/4 tsp (1 mL) Salt |
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4 tsp (20 mL) Balsamic Vinegar
1/2 cup (124 mL) Beef Broth
2 tsp (10 mL) Thyme, leaves picked
16 slices (470 g) Bread, Ciabatta sliced
1 1/2 cups (375 mL) Gruyere Cheese, grated
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| Preheat oven to 425° F. In a large skillet, heat olive oil. Add roasted garlic and onion and cook over medium-low heat, stirring occasionally, until onion softens (about 15 min). Stir in sugar and salt, then balsamic vinegar. Add beef broth and simmer until liquid evaporates (5-10 min). Stir in thyme leaves, remove from the heat
Meanwhile, remove the ends of each loaf (discard, or save for another use) and slice each loaf into 8 pieces. Put a spoonful of the onion mixture onto each slice and sprinkle with cheese
Bake in the oven until cheese is bubbling and golden (10 min)
Serve immediately
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