French Onion Gratin

Step 1: Place the baguette slices on a wire cooling rack and leave out overnight to thoroughly stale. (or you can dry it out in the oven for about 5-10 minutes in a 400-degree F oven. Be careful not to over-toast it).

Step 2: The next day, melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the oil and the onions and cook, stirring often, until they begin to soften, about 3 minutes. Reduce the heat to medium-low and continue to cook, stirring occasionally, until they are deeply brown and sticky, about 40 minutes.

Step 3: Adjust an oven rack to the middle position and preheat the oven to 425-degrees F.

Step 4: Stir the chopped garlic, thyme, 1/2 teaspoon of salt, and the pepper into the onions and increase the heat to high. Once the garlic is fragrant and the onions are sizzling, 1 - 2 minutes, pour the wine and cook, stirring often, until the onions look jammy, 3 - 5 minutes.

Step 5: Stir in the miso and broth, bring to a gently simmer, then reduce the heat to medium-low and continue to gently simmer until reduced by about a third, 3 - 5 minutes. Turn off the heat.

Step 6: Brush a 2 quart gratin or casserole dish with some of the melted butter. Rub both sides of the bread slices with the halved garlic cloves and then dab one side of each slice with the remaining melted butter; season with a few pinches of salt. Arrange the slices of bread in the gratin dish upright, and slightly overlapping. You'll probably be able to fit about two rows of baguette in the dish, filling the center of the dish with the last few pieces.

Step 7: Spoon the onion mixture over the bread, then sprinkle with the cheese. Place the gratin in the oven and bake until the topping is totally melted and golden brown, 20 - 25 minutes to toast the top if you like, but watch closely, as broiler intensities vary.) Serve sprinkled with parsley.

Step 8: The grating will keep, covered in the refrigerator for 3 days. Reheat it in a 350-degree F oven until warmed through.