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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 24 |
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These make a delicious appetizer. Recipe is from Rachael Ray. Ingredients:
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) |
Directions:
1. In large, heavy pot or skillet, warm 1/4 cup olive oil over medium-low heat.
2. 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.
3. Season to taste with salt and pepper.
4. Meanwhile, preheat the oven to 350 degrees.
5. Arrange the baguette slices on a baking sheet and brush on both sides with the remaining 2 T olive oil.
6. Season with salt and pepper.
7. Bake until crisp, 10-15 minutes.
8. Place about 1 T cheese on each toast; bake until the cheese is melted, about 5 minutes.
9. Remove the leaves from the remaining thyme sprig and chop.
10. Top each toast with the carmelized onions and chopped thyme.
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