Onion Toasts Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Heat 4 tablespoons butter in a large skillet over medium heat. Add the onions, chopped anchovies, thyme, salt and pepper and cook until the onions are sweet and golden brown, about 20 minutes.
• Meanwhile, holding the knife parallel to the cutting board, shave off the rounded top and bottom of the baguette with a serrated knife so that it lies flat. Then cut the baguette in half lengthwise to make 2 long slices of bread. Brush both sides of each with the remaining 4 tablespoons butter.
• When the onions are cooked, put the bread slices on a baking sheet and spread with the onions. Garnish with olives and drizzle with olive oil. Place in the oven and bake until the bread is crispy, about 15 minutes. Shower with Parmigiano. Cut into pieces and serve hot.
• Serve the onion toasts alongside an assortment of Italian meats.

Steps:

• Preheat the oven to 400 degrees F. Heat the oil over medium heat in a large skillet. Add the onions and thyme and cook, stirring occasionally, until onions are very soft and browned, about 15 minutes.
• Meanwhile, stir together the sour cream, mayonnaise and Worcestershire sauce; season with salt and pepper. Fold in the onion mixture until well combined. Cover and chill for at least 1 hour or up to overnight. Mixture can be stored in an airtight container for up to 3 days.
• Arrange the bread in an even layer on a baking sheet. Sprinkle each slice with about 1 tablespoon cheese. Bake until the bread is golden brown and crisp and the cheese is melted, 6 to 8 minutes. Serve dip with the cheese toasts and endive leaves.

Steps:

• Preheat broiler.
• Stir together onion and mayonnaise. Arrange bread slices in 1 layer on a baking sheet and broil 6 inches from heat until lightly toasted (watch carefully). Remove from oven and turn toasts over. Spread evenly with onion mixture and sprinkle with cheese and freshly ground pepper.
• Broil hors d'oeuvres until topping is bubbling and lightly browned, 1 to 2 minutes (watch carefully to prevent burning).
• Serve warm.

Steps:

• Cut onions in half, and slice thinly into half-moon shapes. In a skillet over low heat, melt butter and add onions. Cook over medium-low heat until the onions are tender, about 8 minutes. Add sherry, and salt and pepper to taste. Saute until the sherry evaporates, about 5 minutes; adjust seasonings. Remove from heat, and set aside at room temperature. (Can be made a day ahead.)
• Preheat oven to 350 degrees. Brush baguette slices on both sides with olive oil. Arrange slices in a single layer on a baking sheet, and bake until crisp and golden, about 8 minutes. Remove from oven, and rub one side of each slice with the clove of garlic.
• To serve, spread onion mixture on toasts and float them on soup.

Steps:

• Toast the bread under a broiler (on both sides) or in the toaster.
• While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
• Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.

Steps:

• Heat the butter in a sauté pan, add the onions, then sprinkle over the sugar. Sweat the onions for 20 mins over a medium heat, stirring them occasionally, until sticky and golden. Add the brandy, if using, reduce down to nothing, then season to taste. This onion topping can be made 2 days ahead and kept covered.
• Heat oven to 200C/fan 180C/gas 6. Toast the bread, spread the onions over, then top with slices of cheese. The toasts can be made up 1 hr ahead. Place on a baking tray, then bake for 15 mins until bubbling and golden. Serve each piece of toast on a plate with a sprig of dressed watercress next to it.

Steps:

• Preheat broiler. Mix all ingredients except toast; Spread on toast.
• Place on baking sheets lined with parchment paper. Broil 4" from source of heat 2-3 minutes or until golden and bubbly.

Steps:

• Melt one tablespoon butter in a nonstick frying pan over low heat.
• Add the onion and cook stirring occasionally (do not burn) until tender and a golden brown (approx 15-20 minutes).
• Stir rosemary, salt and pepper into the onions and remove from heat.
• Preheat oven to 375 degrees F.
• Lightly butter one side of each slice of french bread.
• Place the bread, butter side down, on a baking sheet.
• Divide the onion evenly over the top of the french bread, coving as most of the surface as possible.
• Top the bread as evenly as possible with the grated cheese.
• Bake for about 10 minutes until cheese is well melted.

Steps:

• Position an oven rack 4 inches below the broiler element and preheat the broiler. To make the toasts, arrange the baguette slices on a baking sheet and brush on one side with some of the olive oil. Broil until brown, 2 to 3 minutes. Turn the toasts and broil the other side. Remove the toasts from the oven and while warm, rub one side of each toast with the cut surfaces of the garlic clove. Transfer to a rack to cool.
• To make the confit, heat the butter and remaining olive oil in a large skillet over medium heat. Add the onions and sugar, and season with salt and pepper. Cook, stirring occasionally, until the onions are soft, 15 to 20 minutes.
• Increase the heat to medium-high. Add the wine and cook, stirring occasionally, until the wine is reduced and the onions are a deep golden brown, 15 to 20 minutes more. Add the thyme; taste and adjust for seasoning with salt and pepper.
• To serve, place the reserved toasts on a large serving platter and top each piece with a spoonful of confit. Garnish each with a sprig of thyme.
• making ahead
• The toasts can be made up to 2 days ahead and stored at room temperature in an airtight container. The confit can also be made ahead and will actually improve as the flavors marry. Refrigerate the confit in an airtight container for up to 4 days.
• storing onions
• Onions need circulating air to stay fresh. Vidalia onions are particularly tricky due to their high sugar content. One of the best ways to store Vidalia onions is in the cut-off legs of pantyhose: drop an onion down the leg, tie a knot, and repeat. Hang the onion-filled hose from a hook in a cool, dry place. They will keep for months. Alternatively, wrap them separately in paper towels and refrigerate.