French Onion Garlic Bread

Ingredients

• 1 stick unsalted butter (Softened)
• 2 cloves garlic (Minced; for the garlic butter)
• 0.5 tbsp olive oil (For the garlic butter)
• salt (A pinch; for the garlic butter)
• 1 tsp fresh rosemary (Finely chopped; for the garlic butter)
• 1 loaf bread loaf (A crusty loaf, such as French or Italian bread)
• 2 tbsp cooking oil (For caramelizing the onions)
• 2 large yellow onions (Thinly sliced)
• 2 cloves garlic (Minced; for the onion topping)
• 1 tsp salt (For seasoning the onions)
• 0.5 tsp dried thyme (The source says thyme)
• 3.5 tbsp water (For deglazing; use 3–4 tablespoons)
• 0.25 cup beef broth (For the onion mixture)
• 0.25 cup heavy cream (Added after the broth simmers)
• 0.25 cup Parmigiano-Reggiano (Finely grated)
• 3 oz bacon (Cooked until crisp and crumbled, unless already prepared)
• 1 cup Gruyère cheese (Shredded)
• 1 tsp fresh rosemary (Finely chopped; for finishing the bread)

Steps

1. 1

   Remove the butter from the refrigerator and let it soften. Mince the garlic and finely chop the rosemary. If using uncooked bacon, cook it in a skillet over medium heat until crisp, then drain and crumble it; reserve the rendered fat only if desired.

2. 2

   Make the garlic butter: combine the softened butter, minced garlic, olive oil, a pinch of salt, and 1 teaspoon chopped rosemary in a bowl. Mix until evenly combined and spreadable.

3. 3

   Prepare the bread by slicing the loaf lengthwise or into thick slices, keeping the pieces connected if you want a pull-apart presentation. Set it on a foil-lined baking sheet.

4. 4

   Heat the 2 tablespoons of cooking oil in a large skillet over medium-high heat. Add the sliced onions and the 1 teaspoon salt, then cook, stirring often, until they begin to brown and soften.

5. 5

   Continue cooking the onions over high heat until browned and caramelized, about 15 minutes. Whenever browned bits stick to the pan or the onions look dry, add a small amount of the measured deglazing water, scrape the bottom with a wooden spoon, and let the liquid cook away. Repeat as needed until the onions are deep golden and jammy.

6. 6

   Add the 2 minced garlic cloves and the thyme to the caramelized onions. Stir and cook for about 1 minute, until the garlic is fragrant but not browned.

7. 7

   Pour in the beef broth and let the mixture simmer for 2–3 minutes, scraping up any remaining browned bits, until slightly reduced.

8. 8

   Add the heavy cream and grated Parmigiano-Reggiano. Stir until the cheese melts and the onion mixture becomes creamy and cohesive. Remove from the heat.

9. 9

   Spread the garlic butter generously over the cut surfaces of the bread. Spoon the creamy caramelized onion mixture over the buttered bread, then scatter the crumbled bacon and shredded Gruyère over the top. Finish with the remaining chopped rosemary.

10. 10

    Bake in a preheated 400°F / 200°C oven for about 10–15 minutes, until the bread is hot and crisp around the edges and the Gruyère is fully melted and bubbling. For a more browned top, broil briefly while watching closely.

11. 11

    Let the garlic bread cool for a few minutes, then slice and serve warm.

Notes

The transcript specifies caramelizing the onions for about 15 minutes and repeatedly deglazing with water. The baking temperature and time were not stated in the source and are practical estimates; monitor the bread closely because loaf size and oven strength vary.

Nutrition per serving

• appetizer
• bread
• baked
• cheesy
• caramelized onions
• bacon
• comfort food
• French-inspired