Ingredients
Skillet
- 2 large yellow onions 600 g peeled weight
- 2 tbsp unsalted butter 28 g
- 0.25 tsp fine salt plus more only if needed after tasting
- 0.25 cup water up to this amount, added only if onions stick
- 3 garlic cloves minced
- 1 tsp dried thyme
- 1 tbsp all-purpose flour 8 g
- 1 cup low-sodium vegetable broth 240 ml
- 1 tsp Dijon mustard
- 0.25 tsp ground black pepper
- 2 15 oz cans chickpeas rinsed and drained, about 480 g drained total
- 3 oz Gruyere cheese 85 g, freshly grated
Equipment
- 12-inch broiler-safe skillet
- Wooden spoon
- Chef’s knife and cutting board
- Box grater
- Colander
- Measuring cup and spoons
- Oven mitts
Instructions
Caramelize, simmer and finish
- Peel and thinly slice the onions into roughly 1/8-inch (3 mm) slices.
- Melt the butter in a 12-inch broiler-safe skillet over medium heat. Add the onions and salt. Reduce to medium-low and cook for 30–40 minutes, stirring regularly, until soft and deep golden. Add the measured water a tablespoon at a time only if sticking; reduce heat if edges scorch.
- Stir in the garlic and thyme for 1 minute, then add the flour and stir for 1 minute more.
- Gradually stir in the broth, scraping the bottom. Add Dijon, pepper and drained chickpeas. Simmer gently for 8–10 minutes until the gravy coats the chickpeas; add a small splash of water if it becomes too thick.
- Heat the broiler according to its instructions. Scatter the Gruyere over the skillet and broil until melted and lightly browned, usually 1–3 minutes. Watch continuously and use oven mitts; keep handles away from direct heat as the pan manufacturer requires.
- Taste the gravy before adding further salt. Divide among four bowls and serve promptly. The skillet and handle remain hot.
Notes
Onion timing varies with pan and heat; the golden color and soft texture matter more than the clock. Estimated cost excludes bread, salad and other serving sides. Refrigerate leftovers promptly within 2 hours (1 hour above 90°F / 32°C), use within 3–4 days and reheat to 165°F / 74°C.