Creamy Caramelized Onion Crostini Recipes

CARAMELIZED ONION CROSTINI

Steps:

• Start the cashew ricotta. Place the cashews in a bowl and cover with boiling water. Soak for at least 30 minutes.
• Preheat the oven to 375ºF.
• Meanwhile, start the onions. Heat 2 tablespoons oil in a large non-stick skillet over medium heat. Add the onions, thyme, salt, and pepper, and toss to coat. Cover tightly with a lid and cook until the onions have released some of their liquid, about 5 minutes.
• Uncover, reduce the heat to very low, and cook until the onions are brown, pasty, and mostly broken down, about 1 hour. If the onions start to look too dry, add a tablespoon or 2 of water to the pan; if they're starting to crisp, reduce the heat. When the onions are done, stir in the vinegar, and cook for 1 minute more. Turn the heat off and set aside.
• Meanwhile, place the baguette slices on a baking sheet in a single layer and lightly drizzle with olive oil oil. Bake until lightly golden, 8 to 10 minutes.
• Finish the ricotta. Drain the cashews and place in a food processor or Vitamix. Add the lemon juice, miso, garlic, and salt. Pulse until everything is broken down. Add 1/4 cup water and continue pureeing until the mixture is creamy. Taste and adjust the seasonings, if needed.
• To assemble, spread about 2 teaspoons ricotta on each toast and top with a heap of onions. Serve immediately.

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.

EASY CARAMELIZED ONIONS CROSTINI

Steps:

• Place the onions in large pot over medium-high heat, with butter and a generous pinch of kosher salt. Cook until the butter melts into the onions and steam begins to come off. Reduce heat to low. To ensure and expedite softening, I cover the onions for about 35 minutes with a lid to build steam and keep the moisture in, stirring every 12-15 minutes. Once you remove the lid, cook for 20 minutes, stirring a few times. During the last 20 minutes, add the white wine and allow it to cook off. Continue cooking until the onions have reached your desired level of caramelization.
• While the onions caramelize, prepare the crostini. Use a pastry brush to lather olive oil onto both sides of the bread. Line the slices on a baking sheet and place on the center rack of the oven. Turn the broiler to 450. Toast slices for 2-4 minutes (depending on your broiler), then remove, flip the bread, and toast the other side for an additional 2-3 minutes.
• Allow bread to cool, then spread on goat cheese, caramelized onions, and thyme leaves. Serve warm or chilled.

BEEF CROSTINI WITH CARAMELIZED ONION MARMALADE

Steps:

• Preheat oven to 350 degrees F. Preheat a grill to medium-high heat.
• Brush the slices of focaccia with the olive oil. Place on a sheet pan and grill until crispy, about 5 minutes. Set aside.
• In a medium saucepan, combine the onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until the sugar is dissolved, about 5 minutes. Reduce heat to low and simmer for 30 minutes, until the sauce is the consistency of marmalade.
• Grill the beef tenderloin, turning to mark all sides, until medium rare, about 10 to 15 minutes total. Let rest for 10 minutes, then thinly slice the meat. Place a slice of beef on each rosemary focaccia crostini and top each with a teaspoon of onion marmalade.

CARAMELIZED ONION CROSTINI

Steps:

• In a large skillet, melt butter over medium heat. Add onions and cook, stirring, until softened. Stir in sugar and cook, stirring, until onions are browned, about 25 minutes.
• Stir in thyme, salt, pepper and vinegar. Remove from heat.
• Preheat broiler. Spread crostini liberally with onion and sprinkle with cheese. Place under broiler until cheese is melted.

CREAMY CARAMELIZED ONION CROSTINI

Steps:

• Preheat oven to 375 degrees.
• In a small frying pan, add 1/4 cup oil and the 8 cloves of garlic, with skin on. cook on low for 15 minutes.
• In a different frying pan, add remainder of vegetable oil, heat on high until oil is hot.
• add onions, bacon, black pepper, cayenne pepper, salt, poulty seasoning, and brown sugar. Reduce heat to low Caramelize onions and cook bacon for about 15 minutes or until onions are brown in color.
• Once garlic is cool enough to touch, but still warm, squeeze from skins, finely chop.
• In a bowl mix 4 tablespoons of softened butter and cream cheese together.
• Add to the bowl, caramelized onions, bacon and garlic. (if you choose to use bacon bits, do not add until bread comes out of oven).
• Cover both cookie sheets with foil, spread 2 tablespoons of butter on each. make sure entire sheet is covered with butter.
• Place 5 slices of bread on each cookie sheet.
• Spoon the warm cream cheese mixture on to each slice of bread.
• Pop into oven for 15 minutes.
• Remove from oven.
• If doing vegetarian, evenly sprinkle the bacon bits now. press them into the bread with the back of a spoon.
• If using for appetizer cut each slice of bread in half.
• Enjoy!