Caramelized Onion Bruschetta Recipes

Steps:

• 1. Heat oil in large skillet 2. Add onions, lower heat & cook stirring occasionally, until deep golden brown, about 30 minutes. 3. Add vinegar, sugar & salt & cook for 5 minutes, until the liquid is almost evaporated. 4. Can be made 1 day ahead. 5. Preheat oven to 375. 6. Toast baguette slice until golden, about 9 minutes. 7. Top baguette slices with onion mixture, then with goat cheese & pine nuts. 8. Bake at 425 for about 10 minutes, until heated through & the cheese just starts to melt.

Steps:

• Preheat oven on BROIL.
• Heat the butter and olive oil in a small skillet over medium heat. Add the onion and sugar; cook 15-20 minutes or until very soft and golden brown; stirring frequently. Remove from heat.
• Cool mixture slightly then stir in the fresh basil.
• Cut baguette into 1/2" slices. Place bread slices on a baking sheet.
• Broil the bread for 2 minutes or until toasted. Watch oven carefully!
• Divide and spread caramelized onion mixture over each bread slice. Sprinkle with Parmesan cheese and season with fresh cracked black pepper.
• Return to oven and broil for 1 minute or until cheese melts.
• Garnish each slice with 1 or 2 fresh basil leaves if desired.

Steps:

• Heat a heavy-bottomed pan over high heat. Once the pan is hot, add vegetable oil. Once the oil shimmers, add the onions and salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes, or until the onions have released liquid and started to become translucent.
• Turn the heat down to medium and add Marsala. Cook, stirring often, for what will seem like an eternity, until the onions are fully melted and dark brown, approximately 20 to 30 minutes.
• Heat a heavy-bottomed pan with high sides over high heat. Once the pan is hot, add vegetable oil. Once the oil shimmers, add butter. When butter foams, add mushrooms and cook, stirring occasionally, until the mushrooms have released their liquid and are golden brown, approximately 15 to 20 minutes.
• Reduce heat to medium low and, using a wooden spoon, create a well in the middle of the mushrooms. Add thyme, salt, black pepper and shallots; sweat until shallots have cooked through and become translucent, approximately 3 to 5 minutes.
• Return heat to high and add sherry vinegar to deglaze pan, then add cream and bring to a low boil.
• Check for seasoning. Mushrooms can be reserved until needed, then reheated over a medium flame. Add a splash of extra cream to loosen, if needed.
• Grill or toast bread to a light char.
• Spread 2 tablespoons caramelized onions over each piece of toast, followed by approximately 1/4 cup of creamed mushrooms.
• Garnish with minced chives.

Steps:

• Heat Olive Oil in a pan to medium high heat. Add Onions, seasoning with a pinch of salt. Cook until they begin to turn brown and caramelize. DO NOT BURN!
• Add apples, vinegar, and brown sugar. Reduce heat to medium. Saute until apples are cooked through and vinegar/brown sugar are absorbed.
• In the meantime, slice the brie into pieces that are similar in size to the baguette slices. Place one slice of cheese on each baguette slice. Broil for about 2-3 minutes, or until cheese melts and bread is crispy.
• Top each baguette slice with a spoonful of the caramelized apple/onion mixture. Serve warm.
• Idea! - This appetizer is great for a dinner party where pork is the main dish.