I posted a recipe for onion tartlets a couple of weeks ago, and today’s recipe is a bit of a variation on a theme. Red onions instead of white, and goat cheese instead of tangy cheddar.
To make this really merit a separate post, I made a few further changes. I swapped tart cases for bread and turned them into crostini. The caramelised onions are spread ono slices of toasted sourdough baguette, then topped with crumbled goat cheese and grilled.
This really is something for when you’ve got people over for drinks, and those people love onions!
To make red onion and goat cheese crostini (makes 10-12, depending on size of bread):
• 8 large red onions
• 2 tablespoons olive oil
• 25g butter
• 1 tablespoon brown sugar
• salt, to taste
• freshly ground black pepper, to taste
• 1/2 teaspoon dried thyme
• 2 tablespoons balsamic vinegar
• 1 glass (125ml) red wine
• baguette stick, plus extra olive oil
• 100g goat cheese
Peel the onions, cut in half, and slice very thinly. Place in a frying pan with the sugar, butter and olive oil, then cover and cook very gently for about an hour, stirring from time to time. The onions are ready once they are soft, translucent and starting to caramelise. The onions might look unappealing and grey at one stage, but they will get their colour back towards the end.
In the meantime, set the oven to 180°C (350°C). Cut the bread into diagonal slices, brush with a little olive oil, and bake until lightly golden. Remove and allow to cool.
Add the glass of red wine and balsamic vinegar to the onions, and season to taste with salt and pepper plus the dried thyme. Stir well, and cook off the liquid.
Top each piece of toasted bread generously with the warm onions, and crumble the goat cheese on top. Grill for a few minutes on a medium heat until the cheese has browned.
Worth making? These are great bite-sized morsels that combine sweetness and savoury and are very, very moreish. They take a little bit of time, but are very well worth it and go down a storm with drinks.