French Onion "Soup" on Toast
Cheese Mixture:
8 oz. Cream Cheese, softened
8 oz. Swiss Cheese, grated
1 clove of finely minced garlic, or 1 teaspoon of crushed garlic (from a jar)
1 teaspoon Worcestershire Sauce
Blend all ingredients together until smooth in a mixer or food processor
Onions:
3 pounds of yellow onions
2 tablespoons of butter
Extra Virgin Olive Oil
Balsamic Vinegar
You may caramelize the onions in a pan on the stovetop, or do the following:
Pre-heat the oven to 400 degrees. Slice onions and place them in a large baking dish. Toss onions to coat with olive oil. Cut butter into small pieces and place on top of onions evenly around the dish. Roast in the oven, stirring every 15-20 minutes until they are golden brown and fragrant. Lightly sprinkle with vinegar for extra flavor.
Once all components are made, spread the cheese mixture onto sliced sourdough bread and top with onions. Both the onions and cheese can be prepared ahead of time and stored in airtight containers in the refrigerator.
Cheese Mixture:
8 oz. Cream Cheese, softened
8 oz. Swiss Cheese, grated
1 clove of finely minced garlic, or 1 teaspoon of crushed garlic (from a jar)
1 teaspoon Worcestershire Sauce
Blend all ingredients together until smooth in a mixer or food processor
Onions:
3 pounds of yellow onions
2 tablespoons of butter
Extra Virgin Olive Oil
Balsamic Vinegar
You may caramelize the onions in a pan on the stovetop, or do the following:
Pre-heat the oven to 400 degrees. Slice onions and place them in a large baking dish. Toss onions to coat with olive oil. Cut butter into small pieces and place on top of onions evenly around the dish. Roast in the oven, stirring every 15-20 minutes until they are golden brown and fragrant. Lightly sprinkle with vinegar for extra flavor.
Once all components are made, spread the cheese mixture onto sliced sourdough bread and top with onions. Both the onions and cheese can be prepared ahead of time and stored in airtight containers in the refrigerator.
No comments:
Post a Comment