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
- 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.