Roasted Onions with Gruyère Croutons

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1  brown-skinned onion peeled cut into 3/4-to 1-inch wedges through root end
• 1 teaspoon coarse kosher salt 
• 1 tablespoon thyme leaves fresh
• 6 large green onions dark trimmed
• 1.5 cups gruyère cheese packed grated
• 1 cup low-salt chicken broth 
• 3 tablespoons olive oil extra-virgin
• 12  pearl onions white peeled
• 1 large onion red peeled cut into 3/4-to 1-inch wedges through root end
• 12  pearl onions red peeled
• 8 servings sea salt flakes 
• 8 large shallots peeled halved
• 2 medium onions sweet peeled cut into 3/4-to 1-inch wedges through root end (such as Vidalia)
• 3 cups coarsely torn with crust

Equipment

• bowl
• baking sheet
• oven
• casserole dish

Directions

1. Preheat oven to 450°F.
2. Combine all onionsand shallots in large bowl.
3. Drizzle evenlywith olive oil, then sprinkle with thyme,coarse salt, and pepper; toss gently to coat.
4. Spread out in single layer on large rimmedbaking sheet.
5. Roast onions until tender andbeginning to brown in spots, 25 to 30minutes. Scatter bread pieces on anotherrimmed baking sheet.
6. Bake bread untilgolden brown, 7 to 8 minutes. Cool bread onbaking sheet. Arrange onions in single layerin large casserole dish. DO AHEAD: Onionsand croutons can be made up to 1 dayahead. Cover onions and refrigerate.
7. Store croutons in airtight container atroom temperature. Bring onions to roomtemperature before continuing.
8. Preheat oven to 400°F. Spoon brothover onions to moisten. Scatter croutonsover; sprinkle with cheese.
9. Bake untilheated through and cheese is melted,about 20 minutes.
10. Sprinkle with sea saltflakes and serve.
11. Bon Appétit