1 stick (8 tablespoons) butter |
1 teaspoon dried thyme |
6 large yellow onions, very thinly sliced |
2 fresh bay leaves |
kosher salt and freshly ground pepper |
1/3 cup dry sherry |
two 10-ounce cans beef consomme |
1 large or 2 medium loaves french bread, split horizontally and then halved crosswise to make 4 pieces |
2 cups shredded gruyere |
12 ounces ripe camembert, sliced |
2 tablespoons white wine vinegar or white balsamic vinegar |
1 tablespoon honey or 1 teaspoon superfine sugar |
2 teaspoons fresh lemon juice |
1 small shallot, grated |
1 tablespoon dijon mustard |
1/3 cup evoo |
kosher salt and freshly ground pepper |
6 to 8 cups chopped earthy or crisp greens, such as spinach, escarole and romaine hearts |