This strongly-flavored appetizer takes advantage of caramelized onion, cheese, and a toasted baguette
The ever-useful baguette is one of the best choices to have on hand for appetizers of all types. They're not only good freshly sliced, but when cut on the diagonal become a nice, trendy little base for any type of topping.
Because it is so easy to burn onions when cooking in a skillet, the oven method is a much safer approach. A large cookie sheet covered with foil (shiny side up) works well. Just coat with olive oil and you're good to go.
First slice off the ends and then cut in half as you would for rings. Cut again in half to create half-moons and make these slices about 3/8"-1/2" thick. Coat the foil with olive oil, spread out the half rings and coat with cooking spray or drizzle with more olive oil. Sprinkle your favorite seasonings on top (thyme, basil, etc.). Bake in a preheated 400-degree F. oven for about one hour, but toss the onions every fifteen minutes or so.
This first step can be done ahead of time. Let the onions cool and refrigerate. When ready to layer, they can be warmed first in the microwave if desired.
Toast the baguette slices, add a layer of goat's cheese or other favorite. Arrange the onions on top and finish with pine nuts. Give them a quick bake in a 350-degree F. oven and they're ready to serve.
There are so many
other ingredients that will pair just as nicely with the caramelized
onions and crusty baguette slices.
2005-2006 C.K. Kennedy
Pittsburg, TX 75686
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