ONION TOASTS

Onion Toasts image

Provided by R. W. Apple Jr.

Categories dinner, soups and stews, appetizer

Time 45m

Yield 10 servings

Number Of Ingredients 7

Ingredients

1 pound baby red or yellow onions (about 1 1/2 inches in diameter), peeled
2 tablespoons butter
1/4 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

Steps:

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.)
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.
To serve, spread onion mixture on toasts and float them on soup.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 20 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 192 milligrams, Sugar 3 grams, TransFat 0 grams