Buzz
French onion soup masterfully highlights the flavor of onions, complemented by two perfect partners: cheese and bread. This appetizer pays homage to the classic soup, incorporating all its key elements but leaving out the broth. Whether you label it as 'deconstructed' or a 'crostini,' it’s destined to become your new favorite caramelized onion treat.
There are two approaches to assembling these bites: using the onion as a base or as a topping. Your choice depends on personal preference and the size of the onions. Start by trimming and peeling two or three onions, removing the tough outer layer. I used a mix of red and white onions. Slice them vertically from end to end. Take a small amount of softened salted butter and rub it over each onion half, ensuring both the exterior and cut sides are coated. Place them cut-side down on a well-seasoned baking sheet, as this enhances caramelization and color.
Roast the onions in a 400°F oven for approximately 15 minutes, or until the bottoms are golden and sizzling. Allow them to cool until they’re easy to handle. Gently separate the onion layers into at least two sections: one with a few outer layers and another with the remaining inner layers. For larger onions, you might separate every two layers, resulting in three or four cups. For smaller onions or shallots, count two layers from the outside, insert your thumb between them, and peel them apart. This gives you an onion cup and an onion center.
Place each onion piece on a small slice of bread. I used a sesame Italian loaf cut into half-inch slices. Alternatively, for larger onion layers, you can use the onion as the base. Tear the bread into pieces and nestle them into the onion cups. Shred or slice Gruyère into strips and top each onion with a sprinkle of thyme and a generous amount of cheese. Return the onions to the oven for about five minutes, or until the cheese is melted and bubbling. Season with salt and pepper, and serve warm.
The onions transform into a mellow, sweet delight, while the cheese introduces a nutty flavor and a satisfying chewy texture. The combination of crunchy-soft bread and thyme captures all the essence of French onion soup. These bites are best enjoyed immediately and pair wonderfully with a dry red wine.
French Onion Flats
Ingredients:
3 small onions, peeled and halved from end to end (red or white)
1-2 tablespoons salted butter, softened
10-12, ¼-inch slices of bread (baguette or Italian)
1-3 sprigs of thyme
½ cup grated or shaved Gruyère
Generous pinches of salt and pepper
Preheat the oven to 400°F.
Use your hands to coat the onions in butter, then place them cut-side down on an unlined baking sheet. Bake for 15 minutes, or until the bottoms are richly caramelized.
Separate each onion half into two parts: one forming a cup shape and the other being the inner core. Arrange the onion pieces on slices of bread and sprinkle with thyme leaves. Top each with cheese and bake for about five minutes, or until the cheese is melted and bubbling. Season with salt and pepper before serving.
