Caramelized Onion And Goat Cheese Crostini Food

CARAMELIZED ONION CROSTINI

Steps:

• Melt 4 tablespoons butter in a large skillet over medium heat. Add 3 sliced onions, 3 chopped anchovies and 2 teaspoons chopped thyme; season with salt and pepper and cook until the onions are golden brown, 20 minutes. Slice 1 baguette in half lengthwise. Butter the bread; top with the onions, pitted nicoise olives and a drizzle of olive oil. Bake in a 400 degrees F oven until the bread is crisp, 15 minutes. Cut into pieces; top with shaved parmesan.

CARAMELIZED ONION AND GOAT CHEESE CROSTINI

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
• Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
• Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
• Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
• Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.

STEAK AND CARAMELIZED ONIONS CROSTINI

Steps:

• Slice the baguette horizontally and toss with olive oil and kosher salt. Place on a cookie sheet and toast until crostini is golden brown and moist in the middle. Remove from oven and let cool. Grill or oven broil your flank steak and salt to taste. Cook for 15 minutes on each side or until meat is prepared to your liking.
• In a skillet fry your onions with a 1/4-cup of water and a dash or Worcestershire sauce for flavor. Set aside and let cool. Roast the garlic and set-aside. Spread roasted garlic on each crostini and top with arugula, flank steak and caramelized onions. Garnish with fresh diced chives.

CARAMELIZED ONION AND CHEESE TOASTS

Steps:

• CROSTINI TOASTS:.
• Preheat the oven to 350°F Arrange the bread on 2 large baking sheets, and brush each slice on both sides with the olive oil. Bake for about 7 minutes or until golden brown. Let cool completely.
• The toasts can be stored in an airtight container for up to 3 days.
• CARAMELIZED ONIONS:.
• Heat the olive oil in a medium skillet. Add the onion, season with salt and cook over moderate heat, stirring, until it begins to brown, about 8 minutes. Add the water and cook until it has evaporated and the onion is very tender and caramelized, about 10 minutes. Season with salt and let cool.
• ASSEMBLY:.
• Preheat the oven to 350°F Arrange the Crostini Toasts on a baking sheet and top each with a slice of cheese. Bake for about 4 minutes, or just until the cheese melts. Top with the caramelized onion and serve.
• The caramelized onion can be made ahead and refrigerated for up to 5 days. Let the onions return to room temperature before using it.

CARAMELIZED RED ONION SOUP WITH GOAT CHEESE CROSTINI

Steps:

• Heat a heavy saucepan over medium heat. Spray the pan with non-stick cooking spray and add onions, garlic, sugar, and thyme; season with salt and pepper.
• Cook, stirring often, until onions are quite soft but haven't begun to color, about 25 minutes.
• Pour in the wine and deglaze the pan, stirring with a spoon to loosen browned bits from the bottom of the pan. Simmer over medium heat until the liquid has evaporated, about 15 minutes.
• Add the broth and simmer over medium heat until reduced to about 4 cups, about 10 minutes.
• Meanwhile, spread goat cheese on the toasted bread slices.
• Ladle soup into 4 warmed bowls and float 2 toasts in each bowl. Garnish with thyme sprigs if desired.
• Serve hot.