Onion Toasts

Ingredients

  • 1 pound baby red or yellow onions (about 1 1/2 inches in diameter), peeled
  • 2 tablespoons butter
  • ¼ cup sweet sherry
  • Salt and freshly ground pepper
  • 1 baguette, cut diagonally into about 20 1/4-inch slices
  • Extra-virgin olive oil, for brushing
  • 1 clove garlic
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      573 calories; 50 grams fat; 12 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 4 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 3 grams protein; 30 milligrams cholesterol; 43 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Preparation

  1. Cut onions in half, and slice thinly into half-moon shapes. In a skillet over low heat, melt butter and add onions. Cook over medium-low heat until the onions are tender, about 8 minutes. Add sherry, and salt and pepper to taste. Saute until the sherry evaporates, about 5 minutes; adjust seasonings. Remove from heat, and set aside at room temperature. (Can be made a day ahead.)
  2. Preheat oven to 350 degrees. Brush baguette slices on both sides with olive oil. Arrange slices in a single layer on a baking sheet, and bake until crisp and golden, about 8 minutes. Remove from oven, and rub one side of each slice with the clove of garlic.
  3. To serve, spread onion mixture on toasts and float them on soup.

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