Saturday, February 9, 2013

Balsamic Caramelized Onion and Goat Cheese Crostini

There is something special about caramelized onions. Its not that its expensive and it doesn't take a special pan or knife or anything really.... just time and attention. Its dishes like these that truly show off your cooking skills - its easy to make $40 a pound prosciutto taste good but how does the $0.99/lb onion fare.  I have to admit that this idea was totally ripped off from a friend... she served it at her Christmas party this year and I have been thinking of it ever since! She served brie with her crostini and that was a perfect pairing as well.

This is a simple and low cost appetizer that can either be assembled or just put out for guests to serve themselves. The most expensive part of the whole dish was the splash of aged balsamic I used to deglaze the pan at the end of the cooking. If you don't have the time (or inclination) to make the crostini yourself you can always get pre-made rounds at most stores - the store near me even sells them pre-seasoned which is even easier.

Follow the link for the directions

Balsamic Caramelized Onions with Goat Cheese and Fig Butter on Crostini
3 large spanish or vidalia onions - in think slices
2 tbsp olive oil
2 tbsp butter
1 tbsp sugar
2 tbsp Aged Balsamic Vinegar

2 french loafs - sliced about 1/2" thick rounds
2 tbsp olive oil
salt & pepper

1 log of goat cheese
fig butter

1) In a large saute pan, heat the oil and butter, then add the onions
2) Let soften over a medium heat and once cooked down reduce to low
3) Continue to cook and allow to brown (but not burn at all - you must start over if you accidentally burn any!)  add a bit of water to the pan if its getting too dry and starting to stick
4) While you are cooking down the onions, oil and season the bread rounds and toast in 350 F oven about 10 min on each side.
5) Once all of the onions are soft, brown and reduced add the balsamic vinegar and get all the stuck bits off of the bottom of the pan
6) Place about 1 tbsp of goat cheese on each round and heat in oven for 5 min or until cheese becomes soft
7) Let the vinegar reduce into a syrup texture and then remove from heat and set aside in a bowl
8) Top each round with the fig butter (or jam) and the onions - serve while warm