Name: Roasted Onions with Gruyère Croutons
Yield: 8 Servings
Ingredients: 12 white pearl onions, peeled; 12 red pearl onions, peeled; 8 large shallots, peeled, halved through root end; 6 large green onions, dark green tops trimmed; 2 medium sweet onions (such as Vidalia), peeled, cut into ¾- to 1-inch wedges through root end; 1 large red onion, peeled, cut into ¾- to 1-inch wedges through root end; 1 brown-skinned onion, peeled, cut into ¾- to 1-inch wedges through root end; 3 tablespoons extra-virgin olive oil; 1 tablespoon fresh thyme leaves; 1 teaspoon coarse kosher salt; ½ teaspoon freshly ground black pepper; 3 cups coarsely torn ½-inch pieces rustic bread with crust; 1 cup low-salt chicken broth; 6 ounces Gruyère cheese, coarsely grated (about 1½ cups packed); Sea salt flakes or crystals

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