Ingredients
Scale
For the Caramelized Onions:
- 3 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons balsamic vinegar
For the Croutons:
- 4 cups cubed French bread (1-inch cubes)
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Fresh thyme leaves (optional)
For the Beefy Vinaigrette:
- 1/4 cup beef broth
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 small shallot, minced
- 1/2 cup olive oil
- Salt and black pepper to taste
For the Salad:
- 8 cups fresh arugula
- 1 1/2 cups grated or cubed gruyere cheese
- Fresh thyme for garnish (optional)
Instructions
- Heat the butter and olive oil in a large skillet over medium heat. Add the sliced onions, sugar, and salt.
- Cook, stirring occasionally, for 30-35 minutes until the onions are deeply golden and caramelized. If they start to stick, add a splash of water.
- Stir in the balsamic vinegar during the last 2 minutes of cooking. Remove from heat and set aside.
- While the onions cook, preheat your oven to 375°F. Toss the bread cubes with olive oil, garlic powder, salt, and thyme if using.
- Spread on a baking sheet and bake for 12-15 minutes, tossing halfway through, until golden and crispy. Set aside.
- In a small bowl or jar, combine the beef broth, red wine vinegar, Dijon mustard, and minced shallot. Whisk or shake to combine.
- Slowly drizzle in the olive oil while whisking (or shake vigorously in a jar) until emulsified. Season with salt and pepper to taste.
- Divide the arugula among four bowls. Top each with a generous portion of warm caramelized onions.
- Add the gruyere cheese and scatter the croutons over top. Drizzle with the beefy vinaigrette.
- Garnish with fresh thyme if desired and serve immediately while the onions are still warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
