The Food Lab: Better Home Cooking Through Science

(Nandana) #1

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




  1.  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.



  2. 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.

  3. 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

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