French Onion Crostini
Just thinking about this easy French onion crostini recipe makes me drool. I absolutely LOVE caramelized onions, French onion soup, bread, and Gruyere cheese so you can imagine how much I wanted to try these French onion crostini from Epicurious. The onions were sweetened, caramelized, and delicious slathered on a crisp crostini then topped with some delicious gooey melted Gruyere cheese. My kids both love French onion soup so they were excited to give these crostini a try and absolutely loved them.
How to Make French Onion Crostini
Preheat oven to 375 degrees with the rack in middle. Arrange slices on a large baking sheet and bake in the oven until golden, about 8 minutes. Let cool.
Meanwhile, heat the butter and olive oil in a heavy skillet over medium heat until butter is melted, add onion, garlic clove, bay leaf, and thyme, and cook covered, stirring occasionally, for 10 minutes.
Uncover skillet and cook, stirring occasionally, until deep golden, about 10 to 15 minutes more. Side Note: If the onions get dry and start to burn, add a few tablespoons of beef broth or water.
Add wine and cook until entirely evaporated, 1 to 2 minutes. Discard garlic clove, bay leaf, and thyme. Remove from the heat then season with sea salt and freshly cracked pepper, to taste.
Preheat the broiler and move a rack 3 to 4 inches from the top.
Arrange crostini on a large baking sheet, then top each with some of the caramelized onions and sprinkle generously with shredded Gruyere.
Place into the oven and broil until cheese is melted and gooey, 1 to 2 minutes (watch carefully).
Equipment
Ingredients
- 6-8 slices of baguette
- 1 tbsp butter
- 1 tsp olive oil
- 1 onion sliced thinly
- 1 clove of garlic slightly crushed
- 1 bay leaf
- 1 sprig of fresh thyme
- 2 tbsp dry white wine
- Sea salt and freshly cracked pepper to taste
- Gruyere cheese shredded
Instructions
- Preheat oven to 375 degrees with the rack in middle.
- Arrange slices on a large baking sheet and bake in the oven until golden, about 8 minutes. Let cool.
- Meanwhile, heat the butter and olive oil in a heavy skillet over medium heat until butter is melted, add onion, garlic clove, bay leaf, and thyme, and cook covered, stirring occasionally, for 10 minutes.
- Uncover skillet and cook, stirring occasionally, until deep golden, about 10 to 15 minutes more. Side Note: If the onions get dry and start to burn, add a few tablespoons of beef broth or water.
- Add wine and cook until entirely evaporated, 1 to 2 minutes.
- Discard garlic clove, bay leaf, and thyme.
- Remove from the heat then season with sea salt and freshly cracked pepper, to taste.
- Preheat the broiler and move a rack 3 to 4 inches from the top.
- Arrange crostini on a large baking sheet, then top each with some of the caramelized onions and sprinkle generously with shredded Gruyere.
- Place into the oven and broil until cheese is melted and gooey, 1 to 2 minutes (watch carefully). Top with a bit of fresh thyme. Enjoy!
Looking at the shots nearly made me drool as well. This is a great idea and so simple.
What a terrific idea! I love French Onion Soup, but it can be a bit messy to eat (all that stringy cheese). This helps solve that problem! And I’ll bet the flavor is terrific. Thanks!
You just can’t go wrong whenever caramelized onions are involved! I want a whole grilled cheese of these!
Looks great. I would consider having a nice beef broth on the side for dipping. That way you get the soup effect too.