2008 Delicious Living Reader Recipe Contest: HONORABLE MENTION, Appetizer/Sides
Makes 16-20 / Rich and decadent, with hearty flavors. Accompany with cups of beef consommé for a deconstructed French onion soup, as an appetizer or first course. To make it a sandwich, try the toppings on toasted foccacia bread.
2-3 large sweet onions, thinly sliced (about 6-8 cups)
3 tablespoons Organic Valley Unsalted Butter
Kosher salt and black pepper
1/2 cup dry vermouth
1/2 cup Imagine Organic Vegetable Broth or Free-Range Chicken Broth
1 sprig each rosemary and thyme, slightly bruised
1 1/2 tablespoons chopped fresh Italian parsley
1/3 cup unfiltered apple cider or juice
2-3 tablespoons Dijon mustard
16-20 crostini or water crackers
1/4 pound prosciutto, sliced paper thin and torn into strips
3/4 cup crumbled Meyenberg Garlic & Chive Jack Goat Cheese
1/4 cup shredded Gruyere cheese
1. Melt butter in a large, deep skillet over medium-high heat. Once butter has melted add a layer of onions and sprinkle with a little salt; repeat until all onions are in skillet. Leave onions for 10-15 minutes, then stir Every 2-3 minutes until the onions are dark and caramelized. (Takes about 30-45 minutes and will result in about 1 1/2 to 2 cups onions.)
2. Add vermouth, broth, rosemary, thyme, and parsley. Allow to cook down to a syrup, about 3 minutes. Remove rosemary and thyme sprigs. Add cider or juice. Cook until liquid is gone, stirring occasionally, 9-10 minutes. Set onions aside to cool slightly.
3. Preheat broiler and move oven rack to top position. Spread mustard thinly on each crostini or cracker. Place onto baking sheet. Place prosciutto onto each, making sure it doesn’t fall over edges. Place onions on top and sprinkle with cheeses. Broil 1-2 minutes or until cheese is golden brown and bubbling. Remove and let rest 2-3 minutes before serving.