French Onion Crostini Sara Deseran   From Every Day with Rachael Ray September 2007 MAKES TWENTY-FOUR Prep Time: 15 min Cook Time: 1 1/2 hr 1/4 cup plus 2 tablespoons extra-virgin olive oil 6 yellow onions (about 2 pounds), thinly sliced 2 sprigs fresh thyme Salt and pepper 1/2 baguette, preferably semolina, cut crosswise into 24 slices 2 cups shredded Swiss or Jarlsberg cheese (about 5 ounces) 1. In a 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. 2. Meanwhile, preheat the oven to 350°. Arrange the baguette slices on a baking sheet and brush on both sides with the remaining 2 tablespoons olive oil. Season with salt and pepper. Bake until crisp, 10 to 15 minutes. 3. Place about 1 tablespoon cheese on each toast; bake until the cheese is melted, about 5 minutes. 4. Remove the leaves from the remaining thyme sprig and chop. Top each toast with the caramelized onions and chopped thyme.

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