Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 pounds yellow onions, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 cup reduced-sodium vegetable broth
- 3 ounces Gruyere, grated
- 0.25 teaspoon fine salt, plus more to taste
- 0.25 teaspoon black pepper
Equipment
- 12-inch ovenproof skillet
- Knife and cutting board
- Wooden spoon
- Measuring jug
- Cheese grater
Instructions
- Melt the butter with the olive oil in a 12-inch ovenproof skillet over medium heat. Add the onions and salt; stir to coat and cook for 10 minutes, stirring often, until softened.
- Reduce heat to medium-low. Cook the onions for another 25–40 minutes, stirring regularly, until deeply golden and jammy. Add a tablespoon of water if browned bits threaten to burn; do not let the onions turn black.
- Add the garlic, thyme and pepper; stir for 1 minute. Add the chickpeas and broth, scraping up the browned bits. Simmer gently for 8–10 minutes, until hot and lightly saucy.
- Heat the broiler. Scatter Gruyere evenly over the skillet. Broil about 6 inches from the heat for 2–4 minutes, watching constantly, until melted and lightly browned. Use oven mitts; the handle will be hot.
- Let stand for 5 minutes, then serve. Refrigerate leftovers promptly in shallow containers and use within 3–4 days. Reheat to 165°F (74°C).
Notes
Contains milk. Choose vegetarian-rennet cheese if needed. Caramelizing time varies with the skillet, heat and onions; follow the deep golden color rather than the clock.