The caramelized onion mixture is sweet and super flavorful, and the added melted gruyere or swiss cheese made these little appetizers just delicious.
Yield: about 30 toasts
Makes about 2 cups of cooked onions
2 tablespoons of butter
1 tablespoon of olive oil
2 pounds of yellow onions- about 4 medium large onions- cut into 1/3 inch dice
1/2 teaspoon salt
1 tablespoon of brandy, cognac or vermouth
1 cup of low sodium beef or mushroom stock
Freshly ground black pepper
30 or so 1/2 inch thick slices of bread from baguette- the first time I made this recipe I didn’t toast the slices of bread- but I think the appetizer as a whole would taste better if the bread slices were toasted- so just brush with olive oil or melted butter and sprinkle with sea salt- bake in 375 degree oven until the toasts are brown around the edges, 15-20 minutes.
About 2 cups of finely grated gruyere or swiss cheese
Melt the butter and olive oil together in a large skillet over medium heat. Add the onions to the pan, toss them gently with the butter and oil, reduce the heat to medium or medium low and cover the pan. Cook the onions for 15 minutes, then remove the lid, stir in the salt, and saute without the lid for about 10-15 minutes, until the onions are fully caramelized and have taken on a deep golden color. Pour in cognac, if using it, and the stock, then turn the heat all the way up and scrape up any brown bits stuck to the pan. Simmer the mixture until the broth almost completely disappears ( a small amount of slosh is okay, you don’t want to cook it off so much that the onions seem dry), about 5-10 minutes. Adjust the salt, if needed, and season with freshly ground black pepper.
Preheat your oven to 375 degrees F. Line two baking sheets with foil. Dollop each round of bread with almost a whole tablespoon of onion mixture, depends on the size of your baguette. Add 1 tablespoon of grated cheese to the top of each toast, mounding it a bit so it all stays in place. Bake the toasts for about 15 minutes, until bubbly and a bit browned. Serve immediately.
The onion mixture can be made ahead of time and kept at room temperature for a few hours covered. Longer it should be kept in the refrigerator.