Roasted Onions with Gruyère Croutons Recipe | Epicurious

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 3/4-to 1-inch wedges through root end
• 1 large red onion, peeled, cut into 3/4-to 1-inch wedges through root end
• 1 brown-skinned onion, peeled, cut into 3/4-to 1-inch wedges through root end
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh thyme leaves
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups coarsely torn 1/2-inch pieces rustic bread with crust
• 1 cup low-salt chicken broth
• 6 ounces Gruyère cheese, coarsely grated (about 1 1/2 cups packed)
• Sea salt flakes or crystals