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French Onion Crostini

September 2007
French Onion Crostini

by 8 people

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It's just like French onion soup—only without the spoon!

Makes: 8 servings

Prep: 15 mins

Cook: 1 hr 30 mins

  • 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 degrees . 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.
  • Try serving on mini pumpernickel toasts.