Onion And Sun Dried Tomato Bruschella Recipe
Ingredients
5 cups thinly sliced onions 1.25 L
1 cup chicken stock 250 mL
1/4 cup chopped sun dried tomatoes 50 mL
1/3 cup freshly grated Parmesan cheese 75 mL
1/4 cup chopped fresh parsley 50 mL
4 tsp balsamic vinegar 20 mL
Salt and pepper
Half baguette
4 tsp olive oil 20 mL
1 clove garlic, minced
Directions
In skillet, bring onions, chicken stock and tomatoes to boil; reduce heat to low and simmer for 45 minutes or until onions are tender and only 1 tbsp (15 mL) liquid remains.
Sprinkle with half of the Parmesan, the parsley, vinegar, and salt and pepper to taste; mix well.
Set aside.
Cut baguette into 1/2 inch (1 cm) thick slices; place on baking sheet.
Mix together oil and garlic; brush over bread.
Toast in 350°F (180°C) oven for 5 minutes or until crisp.
Spread about 1 tsp (5 mL) onion mixture over each round; sprinkle with remaining Parmesan.
Broil for 2 to 3 minutes or until hot.
Sprinkle with half of the Parmesan, the parsley, vinegar, and salt and pepper to taste; mix well.
Set aside.
Cut baguette into 1/2 inch (1 cm) thick slices; place on baking sheet.
Mix together oil and garlic; brush over bread.
Toast in 350°F (180°C) oven for 5 minutes or until crisp.
Spread about 1 tsp (5 mL) onion mixture over each round; sprinkle with remaining Parmesan.
Broil for 2 to 3 minutes or until hot.
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