French Onion-Rutabaga Baguette Au Gratin

• 6 stale baguette slices cut from 1/2 to 1 inch thick. Set aside until needed.
• 2 medium rutabaga, (about 1/2 pound) sliced 1/4 inch thin
• 3 medium sweet onion, thinly sliced
• 1 stick of salted butter, @ room temp. - assures you will have enough, will not use it all
• 1-1/2 cups shredded Gruyere cheese
• Salt and Pepper
• Sherry (Lustau Dry Amontillado is my favorite to use)
• Heavy cream
• 8x5 oven & broiling safe baking dish - this recipe can easily be doubled

1. Preheat oven to 350 degrees.
2. Saute the onion in a couple tablespoons butter and a tablespoon of sherry, until browned and limp - set aside. NOTE: I always save 6 raw onion rings aside for garnish.
3. Blanch the rutabaga slices in salted boiling water for 3 minutes. Remove from water and drain.rn(It's best to use young rutabaga; the older ones that are drier and tougher may need to blanch a little longer).
4. Coat the inside of the baking dish with butter.rnAdd the rutabaga slices; it's ok to overlap, season with salt and pepper. Sprinkle 1/2 cup cheese over the top and dot with cream - about 6-8 teaspoons.
5. Top with the sauteed onion, season with pepper and dot with 6-8 teaspoons cream. Sprinkle 1 tablespoon sherry over the top.
6. Add 6 stale baguette slices that have been buttered on both sides.rnDot the top of each baguette slice with sherry and cream.
7. Top with the remaining cheese. Optional - add a raw onion ring over each baguette slice.
8. Bake for 30 minutes or until it starts to bubble; for the last few minutes broil a couple minutes to brown the top.
9. Let cool for 15 minutes before serving.

thin, sweet onion, butter, gruyuere cheese, salt, sherry, heavy cream, easily

Taken from food52.com/recipes/14588-french-onion-rutabaga-baguette-au-gratin (may not work)