Caramelized onion and Lustenberger crostini

Crostinis à l'oignon caramélisé

Preparation time 10 minutes

Total time: 40 minutes

Ingredients

  1. 15 mL (1 tbsp.) olive oil
  2. 5 mL (1 tsp.) roasted garlic paste
  3. 1 large red onion, halved and thinly sliced
  4. 2 mL (½ tsp.) sugar
  5. 1 mL (¼ tsp.) salt
  6. 20 mL (4 tsp.) aged Modena balsamic vinegar
  7. 125 mL (½ cup) 25% less sodium beef broth
  8. 10 mL (2 tsp.) fresh thyme leaves (no stems)
  9. 2 ciabatta baguettes
  10. 375 mL (1 ½ cups) lightly packed grated Lustenberger cheese

Directions

  1. Preheat oven to 220°C (425°F). Heat olive oil in a large skillet. Add garlic paste and onion, and cook over medium-low heat for 15 minutes, stirring occasionally, until onion is soft. Add sugar, salt, and balsamic vinegar. Pour in beef broth and let simmer until liquid has evaporated, about 5 to 10 minutes. Add thyme leaves and remove skillet from heat. 
  2. In the meantime, remove ends from the baguettes and cut into 16 slices. Place a spoonful of onion mixture onto each slice and sprinkle cheese on top. 
  3. Bake crostini on a parchment paper-lined baking sheet for 10 minutes, until cheese is bubbling and golden. Serve immediately. 

Chef’s secret

The topping for these amazing appetizers can be prepared in the morning for later use. Try other Gruyère-style cheeses for the gratin.

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