← Back to Search Results
sauteeing American, Italian
Caramelized Onions and Balsamic Vinegar Bruschetta

Photo by: Maren Caruso
Comments: 0
 

Recipe

Because these caramelized onions are so deeply flavored, any style of extra-virgin olive oil is suitable for this recipe. Be patient while cooking the onions. Long, slow cooking renders them sweet with a lasting flavor. You can prepare them ahead, if you wish.            

And do use your best balsamic vinegar. The intensity of balsamic vinegar varies; add it drop by drop until it imparts a complexity to the onions, but not enough so they taste of vinegar.  

Yield: 4 servings

Ingredients

  • 6 tablespoons extra-virgin olive oil, divided            
  • 2 large onions (about 2 pounds), peeled, halved, and thinly sliced
  • Fine sea salt
  • Balsamic vinegar to taste
  • 4 slices grilled or toasted bread
  • Fleur de sel and freshly ground black pepper

Directions

      

         

Heat 4 tablespoons of the oil in a large skillet over high heat until it trembles, becomes aromatic, and easily coats the bottom of the pan. Add the onions and turn the heat to very low. Sprinkle with salt. Cook the onions uncovered, stirring occasionally, until they are the color of a polished mahogany table, about 1 hour. They will shrink dramatically.             Transfer the onions to a bowl and let them cool. Add balsamic vinegar drop by drop until the flavor of the onions is complex but not vinegary. Sprinkle with fleur de sel if needed.             Brush the bread with the remaining 2 tablespoons oil.             Put a generous pile of onions on each slice of bread. Add a few grindings of pepper and serve.


© 2009 Fran Gage

Note from Cookstr's Editors

Nutritional information includes 1/2 teaspoon of added sea salt, but does not include balsamic vinegar or fleur de sel for sprinkling .

 

Nutritional Information

Nutrients per serving (% daily value)

394kcal (20%)
46mg (5%)
6mg (9%)
0mcg RAE (0%)
192mg
25mg
8g
5g
3g
43g
0mg (0%)
710mg (30%)
3g (16%)
21g (33%)
3mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
food-to-live-by Food to Live By
by Myra Goodman
cook-with-jamie Cook with Jamie
by Jamie Oliver
american-masala American Masala
by Suvir Saran
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?