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.)
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).
•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|
I used frozen Athens Mini Fillo Shells.
|filling with onions|
|topped with cheese|
|ready to bake|
|french onion bites|