Of course no white at night, but no one said anything about LUNCHTIME! I would REALLY like to add bacon to this recipe, but I better not eh... I think it was Heather last year who got me playing with onions often.. Im not sure what it was for though?
(* note to self, play more memory games on Facebook)
Anyway, I much prefer munchies to biggo meals. Tapas. Lotsa Tapas! Since my huge tomatoe bush is spent, I have to resort to onion bruschettas. Im not crying about it! I love em! But I will sorely miss the maters this winter:(
I am pretty sure that the cheese/fat content put me over my mark on this, but at least the carbs arent too bad, and its early in the day... and I can only eat one... Justify I tell you!
I need a treadmill.
Side thought there.
Enjoy Dear Blog Peoples! Make these for your adult Trick Or Treaters!
Serve with a buttery Chardonay!
2 tablespoons olive oil plus 1 tsp butter
2 sweet onions, thinly sliced (about 2 cups)
1 teaspoon salt
1 tablespoon packed brown sugar
1 tablespoon balsamic vinegar
24 slices (1/4-inch thick) French bread baguette
Olive Oil for brushing
1 package (4 oz) chèvre (goat) cheese, softened
1 package (3 oz) cream cheese, softened
1 teaspoon chopped fresh thyme or oregano leaves
- In a nonstick skillet, heat oil/butter over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every few 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.
- Heat oven to 325°F. Place bread slices on ungreased cookie sheet; brush lightly with olive oil. Bake 6 to 9 minutes or until golden/crispy.
- In a small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
- Place 1 tsp caramelized onions onto each warm bread slice; top with 1 rounded tsp of cheese mixture. Sprinkle with herbs.
Caramelized onions can be made ahead. Prepare as directed, then cover and refrigerate; allow to come to room temperature before serving. They can also be frozen. Spoon the caramelized onions into freezer zip locs*, seal, label, date and freeze. Thaw overnight in the refrigerator, then allow to come to room temperature before serving.