Name: French Onion Bites
Cook time: 1 hour
Total time: 1 hour
Yield: Makes 36 hors d'oeuvres
Ingredients: 36 thin (1/4-inch) slices of baguette (from 1 baguette); 1 tablespoon unsalted butter; 1 tablespoon olive oil; 2 large onions, chopped (about 4 cups); 1 garlic clove, lightly crushed; 1 small bay leaf; 1 sprig fresh thyme; 1/4 cup white wine; 1 1/2 cups finely shredded Gruyere (using a microplane, about 3 ounces)

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French Onion BitesJeffrey Schad

Think of these as the best part of French onion soup minus the broth. Better yet, they're in a form that's much easier to eat than the soggy wet bread, weighed down with cheese, that usually tops crocks of onion soup. Don't be surprised if these disappear before you get a chance to sample one yourself!

Cooks' Notes:

•Onions can be caramelized 1 week ahead and kept chilled.
•Bread slices can be toasted and cheese shredded 3 days ahead. Keep toasts in an airtight container at room temperature and keep cheese chilled.

Recipe notes

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