Creamy Grilled Onion Crostini

June 2010
Creamy Grilled Onion Crostini

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Onions are winter's chameleons, moving from sweet to savory, refreshing to hearty—and smoky, once you add the flavorful heat of the grill.

Makes: 6 servings

  • 1 red onion
  • 2 yellow onions
  • 6 thick slices rye bread
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup chopped parsley
  • Salt and pepper
  • 3/4 cup sour cream
  • 2 tablespoons dijon mustard
  • 1 1/2 cups grated gruyere cheese
  1. Preheat a grill or grill pan to medium. Thickly slice 1 red and 2 yellow onions. Brush the onions and 6 thick slices of rye bread with 1/4 cup extra-virgin olive oil. Grill, turning once, until the bread is toasted, about 5 minutes, and the onions are very tender, about 10 minutes. In a bowl, toss the onions with 1/3 cup chopped parsley; season with salt and pepper. In a small bowl, combine 3/4 cup sour cream and 2 tablespoons dijon mustard. Spread the mixture on the toasts and top with the onions. Sprinkle with 1 1/2 cups grated gruyere cheese and place on the grill. Cover and cook until the cheese is melted, 3 to 5 minutes. Top with more chopped parsley.