Roasted Onions with Gruyère Croutons

Ingredients

• 12 white pearl onions, peeled
• 12 red pearl onions, peeled
• 8 large shallots, peeled, halved through root end
• 6 large green onions, dark green tops trimmed
• 2 medium sweet onions (such as Vidalia), peeled, cut into ¾- to 1-inch wedges through root end
• 1 large red onion, peeled, cut into ¾- to 1-inch wedges through root end
• 1 brown-skinned onion, peeled, cut into ¾- to 1-inch wedges through root end
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh thyme leaves
• 1 teaspoon coarse kosher salt
• ½ teaspoon freshly ground black pepper
• 3 cups coarsely torn ½-inch pieces rustic bread with crust
• 1 cup low-salt chicken broth
• 6 ounces Gruyère cheese, coarsely grated (about 1½ cups packed)
• Sea salt flakes or crystals

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