David Butz, Designer and Artist — Crostini with Slow Cooked Onions

Crostini with Slow-cooked Gourmet Cooking Onions

From FrenchBistroOnions.com

A dynamite combination!

Makes 16 crostini • Prep: 10 mins • Cook: 20 mins

Ingredients

Caramelized onions (can be done ahead):

1 pound French Bistro™ Gourmet Cooking Onions, finely diced

2 ounces dried tart cherries (Montmorency)

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

1/8 teaspoon salt

Crostini:

16 3/8-inch thick slices from french baguette

extra-virgin olive oil

Kosher salt and freshly ground pepper

Other toppings:

baby arugula (rocket)

8 ounces fresh mozzarella balls (cherry size)

Kosher or sea salt

Freshly ground black pepper

Balsamic glaze (can be done ahead)

Directions

Caramelized onions: In a small- to medium-size slow cooker, place the diced onions, dried cherries, apple cider vinegar, brown sugar and salt. Stir to combine and cook, checking occasionally until onions are a medium brown or to desired doneness.

Crostini: Preheat oven to 400 degrees. Lightly brush both sides of baguette slices with olive oil. Sprinkle with salt and pepper. Arrange the slices on one or two large rimmed baking sheets. Bake about 8 to 10 minutes, rotating sheets halfway through. Check the undersides, if they aren’t browning, turn the slices over and bake a few minutes more. They’re done when the slices are toasted golden. Remove from oven and let cool on the baking sheets.

Balsamic glaze: In a small saucepan, heat 1 cup of balsamic vinegar over medium heat. Bring to a gentle boil and let simmer, stirring occasionally, until vinegar is reduced by about half (about 20 minutes). Test the consistency, the glaze should coat the back of a spoon. Remove from heat and allow to cool. As it cools, the glaze will thicken a bit more.

Assembly: Top crostini with a few leaves of arugula, a spoonful of the caramelized onions, a mozzarella ball (split in half), a drizzle of the balsamic glaze, and freshly ground black pepper. Serve at room temperature.