6 cups homemade or low-sodium canned chicken stock
2 bay leaves
6 to 8 sprigs fresh thyme
Freshly ground black pepper
1 baguette, sliced ½ inch thick and toasted
8 ounces Gruyère or Swiss cheese, grated
Pour the sugar into a large Dutch oven and cook over
high heat, swirling the pot gently as the sugar melts, until
it is completely liquid and a golden brown caramel. Add
the onions and cook, stirring with a wooden spoon and
tossing constantly until they are evenly coated in the
caramel, about 30 seconds. Add the butter, baking
powder, and 2 teaspoons salt and cook, stirring
occasionally, until the onions are light golden brown and
a brown coating has started to build up on the bottom of
the pot, about 10 minutes.
- Add 2 tablespoons water and scrape the browned coating
from the bottom of the pot. Shake the pot to distribute the
onions evenly over the bottom and cook, shaking
occasionally, until the liquid evaporates and the browned
coating starts to build up again, about 5 minutes. Add 2
more tablespoons water and repeat, allowing the coating
to build up and scraping it off, then repeat two more
times. By this point, the onions should be a deep brown.
If not, continue the deglazing and stirring process until
the desired color is reached. - Add the sherry, chicken stock, bay leaves, and thyme,
bring to a boil, and reduce to a simmer. Simmer,
uncovered, until the liquid is deeply flavored and slightly