Preheat oven to 450. Combine all onions and shallots in large bowl. Drizzle evenly with olive oil, then sprinkle with thyme, coarse salt, and pepper; toss gently to coat. Spread out in single layer on large rimmed baking sheet.
Roast onions until tender and beginning to brown in spots, 25-30 minutes. Scatter bread pieces on another rimmed baking sheet. Bake bread until golden brown, 7-8 minutes. Cool bread on baking sheet. Arrange onions in single later in large casserole dish. DO AHEAD: Onions and croutons can be made up to 1 day ahead. Cover onions and refrigerate.
Store croutons in airtight container at room temperature. Bring onions to room temperature before continuing.
Preheat oven to 400. Spoon broth over onions to moisten. Scatter croutons over; sprinkle with cheese. Bake until heated through and cheese is melted about 20 minutes. Sprinkle with sea salt flakes and serve.
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|Serving Size: 1 Serving (55g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 84 (75%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 23.4mg||7 %|
|Sodium 431.6mg||15 %|
|Potassium 46.3mg||1 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.3g|
|Protein 6.8g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 112
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