Question ID: 1000-137-0-1-2-3

Recipe Description

Software (note: the following is for two servings, for more just multiply the amounts): One large sweet onion, sliced very thin 2 or 3 slices French bread (day old, approximately 1/2 inch thick) (For folks who avoid gluten, give it a shot with this awesome gluten-free and gum-free bread or this one with the Parmesan cheese replaced with some Gruyere instead) Approximately 4 oz. Gruyere cheese, shaved thin (more cheese can be added if desired) (substitute vegan cheese if desired) 2 cups vegetable stock 1 tablespoon butter (or margarine or oil if making vegan) 1 tablespoon flour (omit or replace with a tablespoon of cornstarch dissolved in warm stock if making gluten-free) 1 teaspoon balsamic vinegar 1 clove garlic, finely minced 1 clove garlic, cut in half salt (probably won't be needed unless you're a huge salt fan), pepper, herbs to taste Hardware: Large skillet Very sharp knife Vegetable peeler Small sauce pot with fitted lid 2 oven-safe ramekins or other small soup crocks (each 10 oz. - these are the ones used here)

Cut both ends off of the onion and make a slit through one side from top to bottom so that you can remove the peel and outermost layer Cut the onion in half, and slice each half into very thin slices Melt butter in a large saucepan and add onions Cook over low/medium heat stirring occasionally until the onions are translucent and beginning to brown Transfer the onions to a small sauce pot, making sure to scrape the pan well Add the stock, flour, vinegar, and garlic to the pot and stir well Cover and cook over low heat for approximately 20 minutes until the stock has thickened slightly and the onions are very soft and tender Add pepper and/or other herbs or spices as desired (keep in mind that you'll be adding salty cheese to the top and likely won't want to add salt to the stock and onions at this point since it's plenty salty as is)

Cut several slices from a small loaf of day-old French bread - each approximately a half inch thick Lightly toast the bread slices and rub each with a cut clove of garlic Using a vegetable peeler, shave thin pieces from a block of Gruyere cheese (can also be shredded if desired)

Fill each ramekin approximately 3/4 inch from the top with stock and onions Place a slice of bread into the ramekin and press down gently. If one slice doesn't fully cover the broth and onions you can add smaller pieces from another slice Top with shaved or shredded Gruyere cheese Place the ramekins under a broiler until the cheese has melted and browned slightly Enjoy!