Caramelized Onions, Thyme & Fontina Crostini


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


Preheat your oven to 375 degrees.
Lets start with the onions because they do take some time to cook properly.
In a large sauté pan over medium low heat, add the butter, olive oil and onions.
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
golden end result.
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.
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.
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.
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.
Top with the caramelized onions and garnish with some fresh thyme leaves.


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.



Tuesday, August 26, 2014 - 7:16pm


Related Cooking Videos