French Onion Deviled Eggs

Instructions

• Make the French onion soup: Melt the butter in a medium pot over medium heat. Add the onions and stir with a wooden spoon to coat in the melted butter, then cover the pot, reduce the heat to low, and cook for 5 minutes. Remove the lid, increase the heat to medium-low, and continue to cook, stirring occasionally, until the onions are deep golden brown, 40–45 minutes.
• Add the rosé to the pot and cook until the wine is reduced by half, about 5 minutes. Add the balsamic vinegar and Worcestershire sauce and stir to combine.
• Stir in the flour until fully incorporated, then cook off the raw flour taste for about 1 minute. Add the beef stock, increase the heat to medium, and simmer for 15 minutes to help thicken the soup. Remove the soup from the heat and immediately transfer to the refrigerator to cool completely, about 1 hour.
• Once the soup has cooled, pour through a fine-mesh strainer into a medium bowl to separate the onions from the broth. Transfer 4 tablespoons of the onions to a small airtight container and refrigerate until ready to use, up to 3 days. The remaining onions can be saved for another use (fold into 1 cup sour cream and 1 cup Greek yogurt for a quick French onion dip, or spread on top of toast).
• Prep the deviled eggs: Add hard-boiled eggs to the bowl with a broth, using a weighted plate to fully submerge, if needed. Cover the bowl with a lid or plastic wrap and refrigerate for 24 hours.
• Line a 9 x 13-inch baking sheet with parchment paper.
• Remove the eggs from the broth and discard the broth, then pat the eggs dry with paper towels.
• Slice the eggs in half vertically with a chef's knife. Gently press the back of the egg whites to pop the yolks out into a separate medium bowl. Arrange the egg whites, divot-side up, on the prepared baking sheet and refrigerate until ready to assemble.
• In a blender, combine the mayonnaise, reserved 4 tablespoons of caramelized onions, the garlic powder, and salt and blend until smooth. Add the egg yolks and blend until silky smooth with no lumps. Transfer the filling to a piping bag fitted with a large, fluted tip and refrigerate until ready to assemble the eggs.
• Make the bread crumbs: Melt the butter in a small saucepan over low heat. Add the panko, rosemary, thyme, and salt. Cook, stirring frequently, until the panko is golden brown, 2–3 minutes. Remove the pan from the heat and let the bread crumbs cool to room temperature, then set aside until ready to use.
• Assemble the deviled eggs: Pipe the caramelized onion-egg yolk mixture into the egg white shells until the filling rises roughly 1 inch above the white. Top each egg with ½ tablespoon of bread crumbs and a sprinkle of grated Gruyère cheese. Toast the tops of the deviled eggs with a kitchen torch until the cheese is melted and golden brown.
• Serve immediately.
• Enjoy!