French Onion Bites
- Preparing Time: -
- Total Time: -
- Served Person: Makes 36 hors d'oeuvres
- 1 small bay leaf
- 1 tablespoon olive oil
- 1/4 cup white wine
- 1 tablespoon unsalted butter
- 1 sprig fresh thyme
- 1 garlic clove, lightly crushed
- Carbohydrate 2 g(1%)
- Cholesterol 6 mg(2%)
- Fat 2 g(3%)
- Fiber 0 g(1%)
- Protein 2 g(3%)
- Saturated Fat 1 g(6%)
- Sodium 35 mg(1%)
- Calories 35
Preparation Preheat oven to 375°F with rack in middle. Arrange slices on a large baking sheet and bake in oven until golden, about 8 minutes. Let cool. Meanwhile, heat butter and oil in a 10-inch heavy skillet over medium heat until butter is melted, then cook onion, garlic, bay leaf, and thyme with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, 10 minutes. Uncover skillet and cook, stirring occasionally, until deep golden, about 10 to 15 minutes more. Add wine and cook until entirely evaporated, 1 to 2 minutes. Discard garlic clove, bay leaf, and thyme. Transfer to a small bowl and keep warm, covered. Preheat broiler. Arrange toasts on a large baking sheet, then top each with a rounded teaspoon of caramelized onions and sprinkle generously with shredded Gruyere. Broil 3- to 4-inches from heat until cheese is melted, 1 to 2 minutes (watch carefully). Cooks' Notes:•Onions can be caramelized 1 week ahead and kept chilled. •Bread slices can be toasted and cheese shredded 3 days ahead. Keep toasts in an airtight container at room temperature and keep cheese chilled.
Preparation Preheat oven to 375°F with rack in middle. Arrange slices on a large baking sheet and bake in oven until golden, about 8 minutes. Let cool. Meanwhile, heat butter and oil in a 10-inch heavy skillet over medium heat until butter is melted, then cook onion, garlic, bay leaf, and thyme with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, 10 minutes. Uncover skillet and cook, stirring occasionally, until deep golden, about 10 to 15 minutes more. Add wine and cook until entirely evaporated, 1 to 2 minutes. Discard garlic clove, bay leaf, and thyme. Transfer to a small bowl and keep warm, covered. Preheat broiler. Arrange toasts on a large baking sheet, then top each with a rounded teaspoon of caramelized onions and sprinkle generously with shredded Gruyere. Broil 3- to 4-inches from heat until cheese is melted, 1 to 2 minutes (watch carefully). Cooks' Notes:•Onions can be caramelized 1 week ahead and kept chilled. •Bread slices can be toasted and cheese shredded 3 days ahead. Keep toasts in an airtight container at room temperature and keep cheese chilled.
