Balsamic Glazed Onion Crostini

Balsamic Glazed Onion Crostini
15
1 Review
Golden caramelized onions are drizzled with balsamic glaze for an unforgettable appetizer!
30 min
Prep Time
45 min
Total Time
30 servings

Ingredients

Onions

1/4 cup
Land O Lakes® Butter
3 large (5 cups)
yellow onions, quartered, thinly sliced
1/4 teaspoon
salt
1/4 teaspoon
pepper
2 teaspoons
sugar
2 tablespoons
chopped fresh parsley

Crostini

1 loaf (about 11-ounce)
rustic French baguette, cut into 30 (1/2-inch) slices
1/2 cup
crumbled blue cheese
1/4 cup
balsamic reduction glaze

Directions

  1. Melt butter in 12-inch nonstick skillet over medium-high heat until sizzling. Stir in onions, salt and pepper; continue cooking, stirring occasionally, 5 minutes or until onions begin to soften.
  2. Stir in sugar; cook, stirring occasionally and scraping brown bits off bottom of pan, 20-25 minutes or until onions are golden brown. (Reduce heat, if necessary, to keep from burning.) Stir in parsley; place onion mixture into bowl.
  3. Heat oven to 400°F.
  4. Place bread slices onto baking sheet. Divide onion mixture evenly among bread slices. Top each with blue cheese. Bake 5-7 minutes or until bread is toasted and cheese is melted.
  5. Place onto serving platter; drizzle with balsamic glaze. Serve immediately.

Recipe Tips

Balsamic glaze can be found in the glaze or vinegar section of the grocery store. To make balsamic reduction at home, combine 1/2 cup balsamic vinegar and 2 teaspoons sugar in 1-quart saucepan. Cook over medium heat until mixture comes to a boil. Reduce heat to medium-low; cook until liquid is reduced by 1/4. Measure desired amount for recipe. Store refrigerated up to 1 week.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories
70
Cholesterol
5mg
Carbohydrates
10g
Protein
2g
Fat
2g
Sodium
140mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

Yummy! My husband wants me to make this for the Superbowl. I didn't have a baguette so I used Ritz crackers instead with excellent results.

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