French Onion Crostini Recipes

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FRENCH ONION CROSTINI



French Onion Crostini image

Make and share this French Onion Crostini recipe from Food.com.

Provided by CookingONTheSide

Categories     Onions

Time 2h10m

Yield 24 serving(s)

Number Of Ingredients 8

1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
6 yellow onions, thinly sliced (about 2 pounds)
2 sprigs fresh thyme
salt, to taste
pepper, to taste
1/2 baguette, preferably semolina, cut crosswise into 24 slices
2 cups swiss cheese, shredded (or jarlsberg cheese)

Steps:

  • In large, heavy pot or skillet, warm 1/4 cup olive oil over medium-low heat.
  • Add the onions and 1 sprig thyme and cook, stirring every 10 minutes or so (if they start sticking to the pan, add a splash of water), for about 1 1/2 hours.
  • Season to taste with salt and pepper.
  • Meanwhile, preheat the oven to 350 degrees.
  • Arrange the baguette slices on a baking sheet and brush on both sides with the remaining 2 T olive oil.
  • Season with salt and pepper.
  • Bake until crisp, 10-15 minutes.
  • Place about 1 T cheese on each toast; bake until the cheese is melted, about 5 minutes.
  • Remove the leaves from the remaining thyme sprig and chop.
  • Top each toast with the carmelized onions and chopped thyme.

Nutrition Facts : Calories 101.5, Fat 6.2, SaturatedFat 2.1, Cholesterol 8.3, Sodium 75.7, Carbohydrate 8.2, Fiber 0.7, Sugar 1.3, Protein 3.5

FRENCH ONION SOUP WITH BAGUETTE CROSTINI



French Onion Soup with Baguette Crostini image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 13

4 tablespoons unsalted butter
5 large yellow onions, sliced into half rounds (about 3 to 4 pounds)
Salt and freshly ground black pepper
1 cup red wine
2 cups semisweet white wine
1 1/2 cups beef stock or 2 cups beef broth
1 tablespoon minced fresh parsley leaves
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 tablespoon minced garlic
1 baguette, sliced into 1/2-inch rounds
3 tablespoons grapeseed oil
1 cup grated Gruyere, Provolone, or Swiss cheese

Steps:

  • In a large skillet, over medium-high heat, add the butter and onions, and saute until the onions are translucent and the edges are browned, about 30 to 40 minutes. Stir occasionally during the cooking process. Season with salt and pepper, to taste.
  • Preheat the oven to 350 degrees F.
  • Once the onions are cooked, add the wine to deglaze the pan. Stir and then add the parsley, thyme, bay leaves and garlic. Continue to cook until all the wine has reduced, about 15 to 20 minutes. Lower the heat, add the stock and simmer until the mixture has reduced to about 3 cups total volume.
  • While the stock is reducing, drizzle the sliced bread with oil and sprinkle with salt and pepper, to taste. Arrange the bread on a cookie sheet and bake until slightly browned. Once browned, remove them from the oven.
  • Heat the broiler.
  • Ladle onion soup into crocks or bowls, leaving enough room for the toasted baguette. Top each bowl with a slice of bread and sprinkle with cheese. Put the crocks on a sheet pan and broil until the cheese is melted and slightly browned, about1 minute. Remove from the broiler and serve.

CARAMELIZED ONION CROSTINI



Caramelized Onion Crostini image

Provided by Tyler Florence

Categories     appetizer

Number Of Ingredients 0

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



Caramelized Onion and Goat Cheese Crostini image

Caramelized onions topped with cheese and served on French bread! Relish a crispy appetizer ready in an hour.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 24

Number Of Ingredients 10

2 tablespoons olive or vegetable oil
2 medium 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
Nonstick cooking spray
1 package (4 oz) chèvre (goat) cheese, softened
1 package (3 oz) cream cheese, softened
1 teaspoon chopped fresh thyme or oregano leaves

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.

Nutrition Facts : Calories 70, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 2 g, TransFat 0 g

RED ONION CROSTINI



Red Onion Crostini image

Categories     Onion     Appetizer     Sauté     Bacon     Summer     Bon Appétit     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 9

3 tablespoons plus 6 teaspoons olive oil (preferably extra-virgin)
2 ounces pancetta, finely chopped
3 large red onions, thinly sliced
1 tablespoon minced garlic
1 tablespoon fresh lemon juice
1 teaspoon fennel seeds, crushed
2 teaspoons Sherry wine vinegar or balsamic vinegar
6 5 x 3 x 1/2 -inch slices country-style bread, toasted
Chopped fresh parsley

Steps:

  • Heat 3 tablespoons oil in large skillet over medium-high heat. Add pancetta; sauté 3 minutes. Add onions, garlic, lemon juice and fennel seeds; sauté until onions begin to brown, about 10 minutes. Reduce heat to medium; cover and cook until onions are tender, stirring occasionally, about 20 minutes. Remove from heat. Stir in vinegar. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat before continuing.)
  • Drizzle each toast slice with 1 teaspoon oil. Divide onion mixture among toasts. Sprinkle with parsley and serve.

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