Caramlized Onion and Olive Toasts

I can officially check off one of the major events of the summer - hosting our gourmet group last night.  As much work and planning that goes into the menu and everything else required to entertain a group of 10 for dinner, I am sad to think that it's over and that July 4th is almost here. Summer flies far to quickly!

I shared the salad course for our gourmet dinner in my last post and today I'd like to share the appetizer course, Caramelized Onion Toasts. I had saved this recipe in 2008 and luckily came across it again while searching for appetizer recipes for our menu.  It was posted by Cream Puffs in Venice where it had been adapted from this Tyler Florence recipe.  I further adapted it based on the reviews. As you can likely tell from the photo, it was taken with my cell phone - almost as an after thought while enjoying the company of our guests.

These were delicious a HUGE hit with our group!

Caramelized Onion Toasts

Adapted from Tyler Florence and Cream Puffs in Venice
Printable Recipe

Serves 10

4 tablespoons unsalted butter, softened, for spreading on baguettes
4 tablespoons unsalted butter for sautéing onions
5 large Vidalia onions, cut in half and then sliced thinly
4-5 fresh thyme sprigs, plus more for garnishing
Salt and freshly ground black pepper, to taste
2 good, crusty baguettes
2/3 cup pitted Kalamata olives, sliced
Shaved Parmigiano-Reggiano

Preheat the oven to 400 degrees F.

Heat the butter in a very large skillet over medium heat. Add the onions, thyme sprigs, salt and pepper and cook until the onions are sweet and golden brown, about 45 minutes or so, stirring occasionally until golden brown, watching carefully so they do not burn. Remove thyme sprigs and allow to cool.  If refrigerated, be sure to drain the onions thoroughly before preparing toasts.

Meanwhile, holding the knife parallel to the cutting board, shave off the rounded top and bottom of the baguette with a serrated knife so that it lies flat. Then cut the baguette in half lengthwise to make 2 long slices of bread.

Put the bread slices on a baking sheet and spread with the softened butter. Top with a layer of caramelized onion and top with olives.  If desired, drizzle with a little olive oil. Scatter shaved Parmesan over the top. Place in the oven and bake until the bread is crispy, about 10-12 minutes. Sprinkle with some fresh thyme leaves, then cut into serving pieces and serve hot.

Note: These should be assembled just before baking so that bread does not get soggy from the onions. Onions may be caramelized a day ahead.