Onion Toasts in Herb Broth

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 cups herb broth (or 1 cup vegetable broth and 2 cups water)
• 1 tablespoon parsley fresh chopped
• 2 ounces gruyère cheese grated
• 1 tablespoon olive oil 
• 8 cups onion vertically sliced
• 2 tablespoons parmesan cheese grated
• 12 ounce sourdough bread 
• 1.5 teaspoons or dried fresh chopped

Equipment

• sauce pan
• oven
• baking pan
• dutch oven

Directions

1. Heat oil in a large Dutch oven coated with cooking spray over medium-high heat.
2. Add onion; cook 20 minutes or until deep golden brown, stirring frequently.
3. Preheat oven to 45
4. Place bread slices in a single layer in an 11 x 7-inch baking dish. Spoon the caramelized onions over bread; sprinkle with cheeses and sage. Bring Herb Broth to a boil in a small saucepan.
5. Pour broth around sides of dish to avoid disturbing bread layers.
6. Bake at 450 for 22 minutes or until cheese melts.
7. Sprinkle with parsley and pepper.