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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Onion Confit Crostini Recipe

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This recipe for Onion Confit Crostini is from French Cuisine, A Traditional Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
French Baguette
8 oz. gorgonzola cheese
1/3 C. garlic cloves
1 C. oil
3 oz. Cream
5 lg. yellow onions
1/2 C. butter
1/2 C. sugar
1/2 C. balsamic vinegar
1/4 C. Worchester sauce
Directions:
Directions:
Place garlic cloves and oil in Cuisinart and mix until it forms a creamy mixture. Cut French Baguette into 1/2" slices at an angle. Place slices on a cookie sheet under the broiler for 2 minutes, then flip them over, paint with olive oil and garlic mixture, and bake until golden. Mix gorgonzola cheese with cream. Spread on top of sliced, oiled, and baked French bread. Be generous with cheese spread. Add to bread only once the onions are done cooking.
Cut large yellow onions into tiny slices using the Cuisinart; reduce in large Creuset casserole dish, with butter until onions are reduced to 1/4 of the original amount. Important not to burn the onions and to let the juices evaporate while slowly cooking. Must be stirred all the time. This will take approximately close to 2 hours, depending how large of a batch you are making. Once they are reduced, add in the sugar, Worcestershire sauce, and balsamic vinegar; mix until combined. Continue to cook until onions have reduces further, about 30 minutes. Remove from heat and allow to cool slightly.
Place a heaping spoonful of onion mixture on top of bread slices.
Number Of Servings:
Number Of Servings:
Lots
Personal Notes:
Personal Notes:
This is really unusual and a crowd pleaser. Can be cooked ahead of time and even frozen if you would like. I always freeze my left overs and thaw when in need again. Important for you to cook the onions a long time...at least an hour and half to make sure they are reduced to a paste like consistency. The bread slices can be put in a freezer Ziploc bag and frozen also for when you need them. Enjoy.

 

 

 

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