Caramelized Onion Crostini

Onion CrostiniA little over a week ago I posted a How To recipe for Caramelized Onions and promised to post an additional recipe using them.  Well, I wasn’t fibbing!  And I have even more ideas-ideas up the wahzoo!-so brace yourself for a sweet onion overload.  Something on the list below has got to make your toes curl.  That is, if you are tired of eating them straight out of the pan…

* Stir them into mashed potatoes
* Top mashed sweet potatoes with them
* Top a baked potato
* Add them to scrambled eggs
* Use them in a quesadilla
* Layer them in a sandwich or pita
* Make quiche!  Sprinkle them in the bottom of a store bought, unbaked pie shell, along with a cup of shredded Gruyere cheese, top with eggs whisked with a bit of cream and bake until set.  Serve it with a salad for lunch or a light dinner.  Mmmmm.
* Put them on a hot dog or brat
* Make this dip!!
* Serve them on a burger with a slice of swiss
* Top a freshly grilled steak
* Can you say philly cheesesteak?
* Add them to your salad
* Toss them with roasted butternut squash and a tablespoon of chopped fresh sage
* Stir them into the filling for deviled eggs
* Mix them into your hummus

Remember when I told you that there is a restaurant nearby that serves caramelized onions but they are always colorless and crunchy?  Well this appetizer is my version of that dish.  They are very similar.  Except mine is flavorful, sweet, creamy, and makes you want to swoon and theirs is crunchy, vinegary, and makes you want to throw things at the chef.  So, big differences here people.  Mine?  Goooood.  So good.
Onion Crostini Onion Crostini Onion CrostiniOne Year Ago: Spice Muffins W/Pumpkin, Chocolate, & Streusal & Heather’s Dip
Two Years Ago: Vegetables W/Pasta & Roasted Pumpkin Seeds

Caramelized Onion Crostini
You won’t believe how incredible a few simple ingredients can taste!  Feel free to sub out the bread for your favorite cracker or toast points!

One Recipe Caramelized Onions
2 T balsamic vinegar
crumbled bleu cheese
salt and pepper
1 large french baguette

Warm the bread in the oven just until it gets nice and crunchy on the outside.  Slice into thin rounds.  Set aside.  When making the caramelized onions, add the balsamic vinegar about halfway through the recipe, just when the onions are getting really soft, but haven’t acquired too much color yet.  Continue with the recipe, leaving the heat low so the sugars in the vinegar don’t burn.  Taste for seasoning.  Spread the onions in a thin layer on a plate and sprinkle with the crumbled bleu cheese.  Serve with bread and a large fork.  This can be served warm or at room temp!  Enjoy!