Ingredients:
8 tablespoons butter
1 tablespoon corn oil or 1 tablespoon vegetable oil
8 cups thinly sliced onions
1/4 cup dry vermouth
1 garlic cloves, split
6 ounces stale crusty French bread, cut into chunks
2 cups grated gruyere or 2 cups swiss cheese
3 eggs
2 cups half-and-half
salt & freshly ground black pepper
Directions:
Preheat oven to 350 F.
Melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot.
Toss in the onions, cover and steam over low heat for 15 minutes.
Uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized.
Pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while.
Choose a shallow round 1 1/2-quart casserole dish Rub it thoroughly with the cut sides of the garlic clove.
Discard the garlic.
Toss the bread and onions together.
Spread them in the casserole dish.
Melt the remaining butter and pour over the bread.
Sprinkle on the cheese.
Beat the eggs slightly and beat in the half and half and salt and pepper.
Pour the mixture evenly over the bread and cheese.
Press the bread into the liquid with a spatula.
(The dish may be covered and refrigerated overnight. Bring to room temperature before baking)
Bake for 30 to 40 minutes until puffed and golden.
Serve at once.
Servings: 6
Time preparation: 20 min.
Time total: 60 min.