French Onion Bites

If you ever wished you could eat a bowl of onion soup with your hands (without the pesky broth and second degree burns), then these French onion bites are for you. I suppose I made them a little less onion soupy by switching the bread in the recipe to little filo cups, so if you want the full experience, don't do that. But they were just so cute (and just so there in my freezer, which I cannot say for a freshly baked baguette).

FRENCH ONION BITES

Makes 36 hors d'oeuvres

1 baguette, sliced 1/4-inch thick (36 slices)

1 tablespoon unsalted butter

1 tablespoon olive oil

2 large onions, chopped (about 4 cups)

1 garlic clove, lightly crushed

1 small bay leaf

1 sprig fresh thyme

1/4 cup white wine

1 1/2 cups finely shredded Gruyere (using a microplane, about 3 oz.)

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1.      Preheat oven to 375°F with rack in middle.

2.      Arrange slices on a large baking sheet and bake in oven until golden, about 8 minutes. Let cool.

3.      Meanwhile, heat butter and oil in a 10-inch heavy skillet over medium heat until butter is melted, then cook onion, garlic, bay leaf, and thyme with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, 10 minutes.

4.      Uncover skillet and cook, stirring occasionally, until deep golden, about 10 to 15 minutes more. Add wine and cook until entirely evaporated, 1 to 2 minutes. Discard garlic clove, bay leaf, and thyme. Transfer to a small bowl and keep warm, covered.

5.      Preheat broiler.

6.      Arrange toasts on a large baking sheet, then top each with a rounded teaspoon of caramelized onions and sprinkle generously with shredded Gruyere. Broil 3- to 4-inches from heat until cheese is melted, 1 to 2 minutes (watch carefully).

Cooks' Notes:

•Onions can be caramelized 1 week ahead and kept chilled.

•Bread slices can be toasted and cheese shredded 3 days ahead. Keep toasts in an airtight container at room temperature and keep cheese chilled.

from Gourmet Live by Maggie Ruggiero

raw onions with garlic, thyme, salt and pepper
(I added the bay leaf right after I took this photo)

adding white wine to the caramelized onions

garlic, thyme and bay leaf removed

filo cups

I used frozen Athens Mini Fillo Shells.

filling with onions

topped with cheese

ready to bake

french onion bites

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