Ingredients
Skillet
- 4 medium yellow onions 600 g peeled and trimmed, thinly sliced
- 1 tablespoon plus 1 teaspoon olive oil 18 g
- 1–4 tablespoons water 15–60 ml, as needed while cooking onions
- 2 cloves garlic 6 g, minced
- 1 tablespoon cider vinegar 15 g
- 3 cups cooked unsalted chickpeas 500 g drained; canned may be drained and rinsed before weighing
- 1 cup vegetable broth 240 ml / about 240 g
- 1 tablespoon fresh thyme leaves 3 g
- 1/4 teaspoon black pepper 0.5 g
Topping
- 3/4 cup grated Gruyère 85 g; use vegetarian-suitable rennet if needed
Equipment
- 1 wide broiler-safe skillet with lid
- 1 wooden spoon
- 1 cheese grater
- 1 Food thermometer
Instructions
Method
- Warm the oil in a wide skillet over medium-low heat. Add the onions and cook, stirring regularly, until very tender and golden-brown, about 35 to 45 minutes. Add water 1 tablespoon at a time if sticky patches threaten to scorch; let each addition evaporate.
- Stir in the garlic for about 1 minute. Add the cider vinegar and scrape up the browned bits, keeping the onions moving.
- Add the cooked chickpeas, broth, thyme and pepper. Simmer uncovered for about 8 to 10 minutes, until hot and lightly saucy. If dry, add a little water; if watery, simmer longer. Taste before adding any optional salt.
- For a browned top, ensure the skillet and handle are broiler-safe. Scatter the Gruyère over the hot mixture and broil, watching constantly, for about 2 to 4 minutes until melted and golden in spots. Follow the pan manufacturer's broiler limits.
- Alternatively, cover the topped skillet over low heat until the cheese melts; it will remain pale. Serve promptly, handling the hot pan carefully.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 400kcalCarbohydrates: 49.7gProtein: 19.4gFat: 14.8gSaturated Fat: 5.1gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 6.2gCholesterol: 23mgSodium: 345mgPotassium: 626mgFiber: 12.2gCalcium: 319mgIron: 4.2mg
Notes
One serving is one-quarter of the skillet, without bread or additional salt. Contains milk. Use vegetable broth and cheese with suitable rennet for vegetarian needs. Refrigerate promptly in shallow containers for three to four days and reheat to 165°F (74°C). Nutrition uses USDA unsalted cooked chickpeas (500 g), raw onions (600 g), oil (18 g), ready-to-serve vegetable broth (240 g), garlic (6 g), cider vinegar (15 g), thyme (3 g), Gruyère (85 g) and pepper (0.5 g), divided by four. Canned chickpeas and broth brands change sodium. Sugar and trans fat are omitted due to incomplete ingredient data; cooking-sensitive vitamins are not estimated.
