Above left: French Onion Crostini is baked with Fontina cheese and a flavorful spread of Champagne-Pickled Onions. Above right: This zesty relish combines pearl onions with a robust brine of Champagne, vinegar, garlic, coriander seeds, and fresh herbs.
French Onion Crostini
2015-12-15 22:20:24
Makes about 24 crostini
Ingredients
- 1 recipe Champagne-Pickled Onions (recipe follows)
- ½ cup butter
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 24 (¼-inch) slices French bread
- 24 slices Fontina cheese
- Garnish: fresh thyme
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper; set aside. Slice each onion in half; set aside.
- In a large skillet, over medium-high heat, melt butter. Add Champagne-Pickled Onions, and cook, stirring often, until onions are browned and tender, about 5 minutes. Remove from heat, and set aside. Season onions with salt and pepper.
- Place bread slices on prepared baking sheet, and layer each slice of bread with a cheese slice. Divide onions (about 3 per slice) among crostini. Bake for 5 minutes, or until cheese is melted and bread is toasted. Remove from oven, and let cool slightly. Garnish with thyme, if desired.
Victoria https://victoriamag.com/
Champagne-Pickeled Onions
2015-12-28 20:32:39
Ingredients
- ⅔ cup Champagne
- ⅔ cup water
- ⅓ cup champagne vinegar
- ¼ cup sugar
- 1 tablespoon coriander seeds
- 1½ tablespoons pickling salt
- 2 (6.5-ounce) packages peeled pearl onions
- 2 cloves garlic, peeled
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 dried red pepper
Instructions
- In a medium saucepan over medium-high heat, combine Champagne, water, vinegar, sugar, coriander, and salt; bring mixture to a boil. Reduce heat to medium, and simmer for 5 minutes to dissolve sugar.
- In a large bowl, combine onions, garlic, rosemary, thyme, and pepper. Pour hot brine over onions, making sure to submerge onions completely. Let onions cool to room temperature.
- Transfer onions to a storage container, and cover. Marinate onions, refrigerated, for 8 hours, or overnight, before using. Store, refrigerated, in an airtight container for up to 3 weeks.
Victoria https://victoriamag.com/
