The simplest Caramelized Onion Bruschetta imaginable!

A few nights ago Mr. Borscht and I were preparing dinner, or beginning to prepare dinner.  We sauntered around the kitchen wondering what to make, we opened the cabinets, perused the refrigerator, looked at every shelf including that of the island, then opened the same cabinets again, and perused the refrigerator for the third time.  There wasn't much to eat, just a few ingredients here and there that were a few days old that we had yet to use, among these semi-old unused ingredients were half a baguette (still-soft) and onions.  I made the most delicious yet simple Caramelized Onion Bruschetta, I know it doesn't sound like much: onion ontop of bread, but just imagine... Sweet caramelized onions with a hint of garlic topping a fire-toasted, very slightly charred baguette bread.

1 Lg red onion, peeled and sliced
1 Med white or yellow onion, peeled and sliced
1-2 Cloves of garlic, squished or minced
2 Tbsp of olive oil
1 Tbsp of butter
1 Tbsp of brown sugar
1-2 Pinches of kosher salt
1 Pinch of pepper, fresh or ground
4-5 Slices of baguette bread

1.  Heat up the olive oil and the butter in a large deep heavy bottomed pan on med-high heat.

2.  When the foam from the butter is almost completely gone add all the sliced onions, toss to coat and separate.  Let cook for 2-3 minutes until most of the onions have begun to soften but are still slightly stiff.

3.  Add the salt, pepper and brown sugar to the onions and toss to mix.  Continue to cook, tossing occasionally until the onion have noticeably reduced in size.  All the onions should be soft, some onions will be browning.

4.  Give the onions one last toss, cover the pan with the lid and lower the heat to low.  The onions will cook until caramelized for about 12-15 minutes.  Check every so often for the progress and a quick toss.  The onions will be finished cooking when they are all completely soft and caramelized brown.

5.  Remove caramelized onions from the pan and into a bowl large enough to hold them, add the minced or squished garlic (I prefer squished garlic and usually use 2 cloves since I love garlic, you can use less or none if you prefer).  Carefully mix the garlic into the caramelized onions.

6.  On Med to Med-low fire, one at a time, very carefully using tongs and your complete attention toast the slices of baguette bread.  30sec-1min on each side or as toasted as your like them (I like my bread medium toasted this way with a few charred lined).

7.  When all the bread is toasted, top with a good mound of caramelized onions and serve.  The caramelized onions can be served either hot, warm or room temperature.

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