French Onion Bites

• baguette, sliced 1/4-inch thick (36 slices)↗1 1
• unsalted butter↗1 tablespoon
• olive oil↗1 tablespoon
• onions, large chopped (about 4 cups)↗2 2
• garlic clove, lightly crushed↗1 1
• bay leaf↗1 1
• sprig fresh thyme↗1 1
• cup white wine (I used cream sherry)↗1⁄4 1⁄4
• cups gruyere, finely shredded (about 3 oz)↗1 1⁄2 1 1⁄2

Step-by-step instructions

1. 1

   Preheat oven to 375 F with rack in middle.

2. 2

   Arrange slices on a large baking sheet and bake in oven until golden, about 6-8 minutes. Let cool.

3. 3

   Meanwhile, heat butter and oil in a 10-inch heavy skillet over medium heat until butter is melted, then cook onion, garlic, bay leaf, and thyme with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, 10 minutes.

4. 4

   Uncover skillet and cook, stirring occasionally, until deep golden, about 10 to 15 minutes more. Add wine and cook until entirely evaporated, 1 to 2 minutes. Discard garlic clove, bay leaf, and thyme. Transfer to a small bowl and keep warm, covered.

5. 5

   Preheat broiler.

6. 6

   Arrange toasts on a large baking sheet, then top each with a rounded teaspoon of caramelized onions and sprinkle generously with shredded Gruyere. Broil 3- to 4-inches from heat until cheese is melted, 1 to 2 minutes (watch carefully).

7. 7

   Onions can be caramelized 3-5 days ahead and kept chilled.

8. 8

   Bread slices can be toasted and cheese shredded 1-2 days ahead. Keep toasts in an airtight container at room temperature and keep cheese chilled.