Caramelized Onions, Thyme & Fontina Crostini
Ingredients
3 vidalia onions, thinly sliced
2 Tbsp fresh thyme leaves {plus extra for garnish}
2 tsp pure cane sugar {granulated works fine too}
3 Tbsp unsalted butter
2 Tbsp olive oil
2 Tbsp of water
salt & pepper
1 frech baguette, cut into approx 1/4" slices
3 garlic cloves
fontina cheese, 1/4" thick slices to fit the crostini
Preparation
1
Preheat your oven to 375 degrees.
2
Lets start with the onions because they do take some time to cook properly.
3
In a large sauté pan over medium low heat, add the butter, olive oil and onions.
4
You want to cook these nice and slowly, they will take about 45 minutes to get there. Stir every 5-10 minutes. You want the natural sugars in the onions to caramelize not burn, you are looking for a soft tender and
5
golden end result.
6
At around the 35 minute mark go ahead and stir in the water, sugar, salt and pepper. Stir and continue to cook for approx 10-15 minutes.
7
While the onions are cooking go ahead and place the baguette slices on a parchment lined baking sheet and pop into the oven for about 15-20 minutes or until lightly golden and crisp.
8
As soon as they come out of the oven, rub one side of all the crostini with a garlic clove. The garlic will melt right onto the bread. Keep the crostini on the baking sheet.
9
Add a slice of cheese to each of the crostini and pop back into the oven for a few minutes or until the cheese is melted.
10
Top with the caramelized onions and garnish with some fresh thyme leaves.
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About
I love crostini! Whats not to love about a beautifully crisp slice of baguette topped with something sweet or savory? If you are hosting a hors d’oeuvre party, a small dinner or heck just looking for a tasty snack crostini are always a great option in my book! The combination possibilities are endless and with a little creativity you could probably come up with a handful of ideas with things already in your fridge and pantry. These Caramelized Onions, Thyme & Fontina Crostini are a great go to! The onions are so tender and sweet, they pair perfectly with the fresh earthy thyme and the fontina cheese.
Added:
Tuesday, August 26, 2014 - 7:16pm
