If you ever end up with a pile of onions on hand and want to use them up, this is the recipe for you. It has all the comforting flavors of French onion soup in a crowd-friendly dip. Make it for a party or a cozy night in, just don't forget chips or crusty bread to dip in it. (You can serve it right in the pan!)
Ingredients
2 yellow onion, sliced
2 red onions, sliced
1 large shallot, sliced
12 garlic cloves, roughly chopped
1/2 teaspoon salt
1/3 cup white wine
1 cup bone broth
1/2 lb. gruyere, grated
A few slices of provolone
Directions
Heat the olive oil in 10" frying pan over medium heat. Add the onions, shallot, garlic, and salt.
Cook on medium until the onions get a little brown on the bottom, and deglaze with the wine. Lower the heat and cook for about an hour, stirring occasionally. If the onions ever start to get too dry, add about 1/4 cup of water and stir so they don't burn.
Once the onions have caramelized and reach a deep golden hue, add the bone broth. Cook until the broth is mostly cooked down.
Set the oven to high broil and place the cheese on top of the onions, starting with the gruyere.
Broil for 2-3 minutes until the cheese melts and begins to bubble. Remove from oven and serve immediately with tortilla chips or crusty bread.
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