Ingredients
1/2 c. (1 stick) butter, divided
2 large onions, sliced into half moons
2 tsp. fresh thyme, plus more for garnish
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1/2 c. beef broth
1 large boule
1 1/2 c. shredded Gruyere
1 1/2 c. shredded mozzarella
Preparation
Step 1Preheat oven to 350° and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch boule, scoring an inch in both directions and making sure to not slice all the way through the bottom.Step 2In a large skillet over medium heat, melt 4 tablespoons butter. Add onions and season with salt and pepper. Cook until onions are very soft, stirring often, about 12 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add beef broth and cook until reduced, about 5 minutes more. Remove from heat. Step 3Melt remaining butter then stir in thyme. Brush butter mixture all over bread, making sure to get inside the crosshatches; then stuff onions, gruyere and mozzarella into crosshatches. Step 4Bake until cheese is melty and bread is toasted, about 20 minutes. Let cool for at least 5 minutes before serving.
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