Dive into a mouthwatering mash-up of French and Moroccan flavors with this caramelized onion couscous topped with gooey Gruyere cheese. Imagine the warm, comforting vibes of French onion soup, perfectly blended with fluffy couscous - the heart of Moroccan cuisine. Slow-cooked onions bring a deep, sweet richness, while a splash of Amontillado sherry adds a sophisticated twist. Cooking the couscous in savory beef broth infuses every grain with rich flavor, making this a perfect choice for chilly winter nights when you’re craving something hearty. This dish is a cozy tribute to the intersection of French and North African cuisine, showcasing how their culinary traditions have influenced one another over time.

Servings: 6 to 8

Special Equipment: Dutch oven (or cast-iron pan), Box grater

Ingredients:

2 lb yellow onions
Unsalted butter
1 cup medium grain Moroccan couscous
1 tablespoon dry sherry (or sherry vinegar)*
1 cup beef broth
Gruyere cheese
Black pepper (optional)

Note I like to use Amontillado Sherry, which is available at most liquor stores.

Method:

Prepare the ingredients
Halve and peel the onion; thinly slice crosswise. Grate the cheese on the side of a box grater.
Caramelize the onions
Add the sliced onions, 2 tablespoons of butter, and a big pinch of salt to a Dutch oven (or cast-iron pan). Turn the heat to medium-low and season with salt. Cook, stirring often and scraping up the brown bits (fond) on the bottom, for about 45 minutes or until onions are very soft and a deep, golden brown color. If the fond starts to burn, add 1 tablespoon water, scrape up browned bits, and continue cooking. Once the onions are fully cooked, add the sherry and 1 tablespoon of butter; turn off the heat and stir to combine.
Cook the couscous
In a medium pot, bring 1 1/4 cups beef broth, 1 tablespoon of olive oil, and a handful of salt to a boil over high heat. Stir in couscous, cover, and remove from the heat. Let it rest, covered, until the couscous absorbs the liquid, about 5 to 10 minutes. Fluff with a fork.
Finish and serve
Add the finished onions and 3/4 of the grated cheese to the pot of fluffed couscous; toss to fully incorporate. Taste then season with salt if desired. Serve the finished couscous garnished with the remaining grated cheese and a crack of black pepper. Enjoy!