FRENCH ONION CROSTINI
Make and share this French Onion Crostini recipe from Food.com.
Provided by CookingONTheSide
Categories Onions
Time 2h10m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In large, heavy pot or skillet, warm 1/4 cup olive oil over medium-low heat.
- Add the onions and 1 sprig thyme and cook, stirring every 10 minutes or so (if they start sticking to the pan, add a splash of water), for about 1 1/2 hours.
- Season to taste with salt and pepper.
- Meanwhile, preheat the oven to 350 degrees.
- Arrange the baguette slices on a baking sheet and brush on both sides with the remaining 2 T olive oil.
- Season with salt and pepper.
- Bake until crisp, 10-15 minutes.
- Place about 1 T cheese on each toast; bake until the cheese is melted, about 5 minutes.
- Remove the leaves from the remaining thyme sprig and chop.
- Top each toast with the carmelized onions and chopped thyme.
Nutrition Facts : Calories 101.5, Fat 6.2, SaturatedFat 2.1, Cholesterol 8.3, Sodium 75.7, Carbohydrate 8.2, Fiber 0.7, Sugar 1.3, Protein 3.5
CARAMELIZED ONION CROSTINI
Steps:
- Melt 4 tablespoons butter in a large skillet over medium heat. Add 3 sliced onions, 3 chopped anchovies and 2 teaspoons chopped thyme; season with salt and pepper and cook until the onions are golden brown, 20 minutes. Slice 1 baguette in half lengthwise. Butter the bread; top with the onions, pitted nicoise olives and a drizzle of olive oil. Bake in a 400 degrees F oven until the bread is crisp, 15 minutes. Cut into pieces; top with shaved parmesan.
FRENCH ONION SOUP WITH BAGUETTE CROSTINI
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a large skillet, over medium-high heat, add the butter and onions, and saute until the onions are translucent and the edges are browned, about 30 to 40 minutes. Stir occasionally during the cooking process. Season with salt and pepper, to taste.
- Preheat the oven to 350 degrees F.
- Once the onions are cooked, add the wine to deglaze the pan. Stir and then add the parsley, thyme, bay leaves and garlic. Continue to cook until all the wine has reduced, about 15 to 20 minutes. Lower the heat, add the stock and simmer until the mixture has reduced to about 3 cups total volume.
- While the stock is reducing, drizzle the sliced bread with oil and sprinkle with salt and pepper, to taste. Arrange the bread on a cookie sheet and bake until slightly browned. Once browned, remove them from the oven.
- Heat the broiler.
- Ladle onion soup into crocks or bowls, leaving enough room for the toasted baguette. Top each bowl with a slice of bread and sprinkle with cheese. Put the crocks on a sheet pan and broil until the cheese is melted and slightly browned, about1 minute. Remove from the broiler and serve.
CARAMELIZED ONION GALETTE
This rich, autumnal galette takes its inspiration from the flavors of French onion soup. Seasoned with Gruyère and lots of cracked black pepper, the galette dough takes the place of the crostini, and the caramelized onion filling is fortified with beef broth and sherry. The dish is great for entertaining - it can be prepared in advance - but requires a little bit of patience: You'll need to let the dough rest for at least four hours, which allows the flour to hydrate and will make the dough less crumbly to work with. Let the tart rest for about 10 minutes before slicing and serving. Eat it while it's hot or serve at room temperature alongside a salad or steak.
Provided by Sue Li
Categories dinner, lunch, pies and tarts, vegetables, appetizer, main course, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Prepare the dough: In a large bowl, whisk together flour, sugar, 1 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours.
- Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.
- Heat the oven to 375 degrees. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process.
- Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing. Top with remaining thyme leaves, for garnish.
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FRENCH ONION CROSTINI | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
Reviews 4Estimated Reading Time 3 minsCategory Appies & SnacksTotal Time 35 mins
- Arrange slices on a large baking sheet and bake in the oven until golden, about 8 minutes. Let cool.
- Meanwhile, heat the butter and olive oil in a heavy skillet over medium heat until butter is melted, add onion, garlic clove, bay leaf, and thyme, and cook covered, stirring occasionally, for 10 minutes.
- Uncover skillet and cook, stirring occasionally, until deep golden, about 10 to 15 minutes more. Side Note: If the onions get dry and start to burn, add a few tablespoons of beef broth or water.
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- Add in the red wine and bring it to a boil. Let the wine cook down until all the liquid is gone (stir frequently). Discard the thyme sprig and bay leaf. Sprinkle in the flour and stir well. Cook for about 5 minutes to get rid of the flour taste.
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