Red Onion Crostini Recipes

CARAMELIZED ONION CROSTINI

Steps:

• Melt 4 tablespoons butter in a large skillet over medium heat. Add 3 sliced onions, 3 chopped anchovies and 2 teaspoons chopped thyme; season with salt and pepper and cook until the onions are golden brown, 20 minutes. Slice 1 baguette in half lengthwise. Butter the bread; top with the onions, pitted nicoise olives and a drizzle of olive oil. Bake in a 400 degrees F oven until the bread is crisp, 15 minutes. Cut into pieces; top with shaved parmesan.

CROSTINI WITH DUCK BREAST AND RED ONION JAM APPETIZER

Steps:

• In a large, covered pan over low heat, cook the onions, butter, sugar, salt and pepper to taste, stirring occasionally, until the onions are soft and slightly caramelized, about 30 minutes. Add the wine and vinegar and simmer uncovered, stirring occasionally, until thick, about 20 more minutes. Cool to room temperature before using. (Makes about 2 cups.)
• Using a very sharp knife, score the fat on each of the duck breasts and halve each breast lengthwise. Heat a large, heavy stainless steel or cast iron pan over medium-high heat, adding the vegetable oil as soon as it is hot. Sprinkle each piece of duck generously with salt and gently place in the pan, fat side down. Sauté until the fat is golden brown, about 4 minutes, and then continue to cook, turning every minute or so to sear each side of the meat, until the duck is medium to medium rare, about 7 to 9 minutes total. Remove from the pan and let it rest until it is no longer hot.
• Heat the oven to 350 degrees. Cut the baguette on the diagonal into 1/4-inch slices and arrange them on a baking sheet. Brush the slices lightly with olive oil and bake until lightly browned, about 10-15 minutes. Do not overbake, or the crostini will be too hard.
• To assemble, slice each piece of duck into 1/4-inch slices. Arrange a slice on top of each of the crostini and top with a small dab of the onion jam. Serve immediately.

CROSTINI WITH RICOTTA AND RED-ONION JAM

Steps:

• In a small saucepan, combine butter, red onion, and sugar; season with salt and pepper. Cover and cook over medium-low, stirring every 10 minutes, until onion is soft and slightly caramelized, 30 minutes. Add wine and vinegar and cook, uncovered, stirring occasionally, until mixture is thick and glossy, about 20 minutes. Let onion jam cool to room temperature (or cover and refrigerate, up to 3 days; bring to room temperature before using). Divide ricotta among crostini and top with onion jam.

BEEF CROSTINI WITH CARAMELIZED ONION MARMALADE

Steps:

• Preheat oven to 350 degrees F. Preheat a grill to medium-high heat.
• Brush the slices of focaccia with the olive oil. Place on a sheet pan and grill until crispy, about 5 minutes. Set aside.
• In a medium saucepan, combine the onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until the sugar is dissolved, about 5 minutes. Reduce heat to low and simmer for 30 minutes, until the sauce is the consistency of marmalade.
• Grill the beef tenderloin, turning to mark all sides, until medium rare, about 10 to 15 minutes total. Let rest for 10 minutes, then thinly slice the meat. Place a slice of beef on each rosemary focaccia crostini and top each with a teaspoon of onion marmalade.

RED ONION CROSTINI

Steps:

• Heat 3 tablespoons oil in large skillet over medium-high heat. Add pancetta; sauté 3 minutes. Add onions, garlic, lemon juice and fennel seeds; sauté until onions begin to brown, about 10 minutes. Reduce heat to medium; cover and cook until onions are tender, stirring occasionally, about 20 minutes. Remove from heat. Stir in vinegar. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat before continuing.)
• Drizzle each toast slice with 1 teaspoon oil. Divide onion mixture among toasts. Sprinkle with parsley and serve.