Рецепт Crostini with Balsamic Caramelized Onions, Melted Cheese & Sage Recipe
Crostini with Balsamic Caramelized Onions, Melted Cheese & Sage Recipe
One can never have too many appetizer or hors d’oeuvres recipes. With football and hockey (I am Canadian, after all) seasons in full swing and the holidays just around the corner, I am working on filling out my appetizer recipe box, particularly with easy recipes that require few ingredients. Fewer trips to the grocery store during holiday madness makes for a much happier “me”. This recipe of caramelized onions, sage and melted cheese requires items that are found in most pantries and refrigerators. Pop into the bakery for a fresh baguette, caramelize the onions ahead of time, pour a glass of wine and you are on your way to a low-stress cocktail or Sunday football party.
I discovered the sweet and savory flavor of balsamic caramelized onions a couple of years ago. The depth of flavor comes from the sweetness of the onions mixed with the slight acidity of balsamic vinegar. I put them in everything from soup (Tortellini Soup with Balsamic Caramelized Onions & Mushrooms – seriously good) to vegetarian stews (Crockpot Chickpea Stew with Caramelized Onions) and salads (Mushroom, Caramelized Onion & Cannellini Bean Salad – one of my favorite lunches).
The recipe:
Preheat oven to 350 degrees F.
Place baguette slices on a baking sheet and brush with about 2 tablespoons olive oil. Bake until lightly toasted, about 5 minutes. Set aside.
For the onions, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 15 minutes.
Stir in brown sugar. Cover and cook until the onions are golden brown, about 20 minutes, stirring occasionally.
Add 1/4 cup water, cover the pan again and cook until the onions are deep golden brown, about 15 minutes.
Stir in balsamic vinegar, salt, sage and an additional 1/4 cup water. Cover the pan and cook until the liquid is absorbed. Remove from heat.
Using a vegetable peeler, shave off Pecorino Romano slices, one for each baguette slice.
Divide the caramelized onions between the baguette slices and top each one with a slice of cheese.
Place in oven and bake until cheese is beginning to melt, 3 to 4 minutes. Serve.
- Other hors d’oeuvres/appetizers with caramelized onions:
- Cookin’ Canuck’s (guest post on White on Rice Couple) Pancetta, Caramelized Onion Puff Pastry “Ravioli”
- Cookin’ Canuck’s Brie Cheese & Caramelized Onion Whole Wheat Flatbread
- Guilty Kitchen’s Caramelized Onion Dip
- Brown Eyed Baker’s Onion, Mushroom & Gruyere Tartlets
- Good Eats ‘n Sweet Treats’ Caramelized Onion Cranberry Cream Cheese Bites
- Crostini with Caramelized Onions, Melted Cheese & Sage
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- 1 baguette, cut on diagonal into 1/2-inch slices
- 3 tbsp olive oil, divided
- 3 large yellow onions, peeled and sliced thinly into semicircles
- 1 tbsp brown sugar
- 1/2 cup water, divided
- 1 tbsp balsamic vinegar
- 1/2 tsp kosher salt
- 1 tbsp minced fresh sage
- 3 oz. Pecorino Romano cheese
Instructions
Preheat oven to 350 degrees F.
Place baguette slices on a baking sheet and brush with about 2 tablespoons olive oil. Bake until lightly toasted, about 5 minutes. Set aside.
For the onions, heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the onions and cook until softened, about 15 minutes.
Stir in brown sugar. Cover and cook until the onions are golden brown, about 20 minutes, stirring occasionally.
Add 1/4 cup water, cover the pan again and cook until the onions are deep golden brown, about 15 minutes.
Stir in balsamic vinegar, salt, sage and an additional 1/4 cup water. Cover the pan and cook until the liquid is absorbed. Remove from heat.
Using a vegetable peeler, shave off Pecorino Romano slices, one for each baguette slice.
Divide the caramelized onions between the baguette slices and top each one with a slice of cheese.
Place in oven and bake until cheese is beginning to melt, 3 to 4 minutes. Serve.
2.0
appetizer,
caramelized onion,
cheese,
crostini,
Hors d'oeuvres,
onion,
Romano,
sage