Ingredients
1/4 cup extra-virgin olive oil
2 medium onions, thinly sliced
2 teaspoons fresh thyme
Coarse salt and freshly ground pepper
4 cups beef stock
4 small carrots, halved lengthwise
3 baby turnips, peeled and cut into wedges or chunks
4 small dried bay leaves
4 large slices (3/4 inch thick) day-old Tartine Bakery’s Country Bread
8 slices Gruyere, Cantal, or Raclette cheese
Preparation
Heat oil in a skillet over mediumheat. Cook onions untilsoft and translucent, about 8 minutes.Reduce heat to low. Addthyme, and cook, stirring occasionally,until onions are deepgolden brown, 35 to 40 minutes.Season with salt and pepper.
Preheat broiler with rack about6 inches from heat source.Bring beef stock to a boil. Addcarrots and turnips. Reduceheat, and simmer, covered, untilvegetables are almost tender,about 5 minutes.
Divide vegetables evenlyamong 4 ovenproof bowls usinga slotted spoon. Divide onionsamong bowls. Add 1 bay leaf toeach. Set bowls on a rimmedbaking sheet. Divide hot stockamong bowls.
Top each with 1 slice of bread,then 2 slices of cheese. Broiluntil cheese is golden and bubbling,about 5 minutes. Transferto 4 serving bowls if desired.
