Crostini with Caramelized Onion Jam
Ingredients
- 2 tablespoons olive or vegetable oil
- 2 medium sweet onions thinly sliced (about 2 cups)
- 2 teaspoons finely chopped garlic
- 1 teaspoon coarse kosher or sea salt
- 2 tablespoons packed brown sugar
- ¼ cup red wine vinegar
- ½ cup chicken or vegetable broth
- 24 slices ¼ inch thick baguette
- Cooking spray
- 2 oz cream cheese or chèvre goat cheese, softened (½ cup)
- 1 tablespoon chopped fresh thyme or oregano leaves
Instructions
- In 2-quart saucepan, heat oil over medium-high heat.
- Cook onions and garlic in oil 10 minutes, stirring every 3 to 4 minutes.
- Add salt, brown sugar, vinegar and broth.
- Heat to boiling; reduce heat.
- Cover; simmer 30 minutes.
- Uncover; increase heat to medium-high.
- Cook 2 to 5 minutes, stirring frequently, until most of the liquid is reduced and the mixture is the consistency of jam.
- Remove from heat; set aside.
- Heat oven to 325°F.
- Place baguette slices on ungreased cookie sheet; spray lightly with cooking spray.
- Bake 6 to 9 minutes or until crispy.
- Spoon 1 teaspoon caramelized onion jam on each toasted baguette slice; top with 1 teaspoon cream cheese.
- Sprinkle with thyme.
Notes / Tips / Wine Advice:
Make-Ahead Magic You can cook the caramelized onion jam and toast the bread up to a day in advance. Cover and refrigerate the jam (allow it to come to room temperature before using, 1 to 2 hours). Store the cooled toasts in a resealable food-storage plastic bag.
