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  5. Ingredients (4-6 servings)

    A 250 to 300 g loaf of bread
    300 grams roughly chopped onions or shallots, I used pearl onions
    150 grams or 10 tablespoons softened butter
    3 tablespoons finely chopped chives
    2 tablespoons finely chopped parsley
    A pinch of salt
    Oil, enough to cover the onions in the pan (1 1/2 to 2 cups): I used evoo, but any vegetable oil will do
    Parmesan cheese or Gruyère, grated for topping

    Instructions

    1. Add the onions to a small saucepan on low heat. Add enough oil to cover the onions. Gently sizzle the onions in oil for about 20 minutes, over low heat, occasionally swirling the pan, until the onions become jammy.

    2. Carefully pour everything through a sieve in a bowl. Add the onion oil to a jar or squeeze bottle (use it for sautéing, pastas, salads, etc.). Place the cooked onions on a cutting board. Finely chop the onions.

    3. Combine the onions, 3 tablespoons onion oil, softened butter, salt, chives and parsley in a bowl.

    4. Heat the oven to 350°F or 175°C.

    5. Cut the loaf of bread in half, and evenly spread the onion butter on both sides.

    6. Place the bread on a baking sheet and bake for 13 to 18 minutes, checking on it halfway through. The bread should look golden brown on top with slightly caramelized edges.

    7. Top with cheese, slice and serve.

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