Caramelized Onion Crostini

Take the time to properly caramelize onions then enjoy them on an oven crisped crouton with a touch of Parmigiano-Reggiano.

Caramelized Onion Crostini

2 onions, sliced thinly

1 teaspoon olive oil

2 cloves garlic, crushed and pasted

¼ cup dry white wine

1 sprig fresh thyme

2 bay leaves

½ cup chicken stock

Salt and pepper to taste

16 croutons

1/3 cup Parmigiano-Reggiano

Parlsey for garnish

Method: Cook the onions in the olive oil until caramelized.  This will take an hour or two over very low heat. Add the garlic and wine and cook until reduced to nearly dry, the wine has evaporated. Add the thyme, bay leaves and stock. Season with salt and pepper. Bring to a boil and simmer until reduced to nearly dry, the stock has evaporated. Divide the onions between the croutons. Top with a little cheese and garnish with parsley.

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