caramelized onion brie crostini
Gameday, Valentine’s Day, you choose your occasion to make these peppy little breads.
The Super Bowl selections are made, therefore menu planning can commence. Two years in a row I’ve raced on Super Bowl Sunday, a half last year and my full marathon this, which I find interesting. One of those little serendipitous fun facts to kick off your week.
Or, perhaps you’re looking beyond sportsball and into Galentine’s or Valentine’s, in which case finger foods are also appropriate.
Pretty much this whole month upcoming contains excuses to whip up some Caramelized Onion Brie Crostini. These beauties are really simple, just a few ingredients, but take a little time thanks to the love and care devoted to slow simmering lots of onions in broth. You really can’t rush this greatness. Think of the process like you may a solid relationship: builds slowly, and yields a finishing act well worth the wait.
Melty, rich, and toasty, a perfect trifecta of texture and flavor.
Super Bowl of Onions
I use yellow onions for caramelizing, as I find them the most responsive and yielding the sweetest, tenderest finish. Honestly, vidalias or even reds are fine. You probably can’t caramelize scallions. Sorry.
Toss a couple knobs of butter into a large skillet, then stir in your thinly-sliced onions and some salt and pepper. Pour some beef broth (vegetarian or regular) into the pan and start that simmering process. I begin with the heat on the burner at a medium level but often have to flip lower as the burner heats up.
As the onions cook, add broth 1/3-1/2 cup at a time to moisten the pan and deepen the hue. Sometimes I throw in a tablespoon of bourbon when I’m feeling silly.
My onions took about 40 minutes to properly darken and sweeten. If you absolutely have to coax them along, 2-3 tablespoons of balsamic vinegar will quicken the process. I have no qualms with the flavor the vinegar adds, honestly, but it is a cheat code that I don’t like to rely on all the time.
Towards the end of the onion’s cook time, work on the crostini themselves. Slice up a loaf of sourdough or ciabatta (I like pretty thick pieces of bread myself!), brush both sides with olive oil, and lay onto a baking sheet. Toast at 400 degrees for 10-12 minutes until golden to your liking. You can also broil them for a couple minutes per side if you prefer.
Assembly time! Slice up a wheel of brie and lay onto each crostini. Toast an additional 5-8 minutes until the brie is melty to your liking. Then pile on the onions!
I had 10 complete crostini but you can definitely stretch a loaf of bread into 12 or so. If you want more than that, I suggest caramelizing an additional onion to the 3 I call for in the recipe card.
Serve the breads warm on a nice little platter and watch them disappear right before your eyes! Relish in feeling like a culinary Houdini for a spell. Then you’ll probably be called to the kitchen to bring out another appetizer in your larders.
Ah, the burdens of the host!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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caramelized onion brie crostini
Ingredients
- 2 tbsp butter
- 3 large yellow onions, thinly sliced
- 1 1/2 cups vegetarian or regular beef broth
- 1 loaf ciabatta or sourdough, sliced
- 8 oz wheel brie, sliced
- fresh herbs, to garnish
Instructions
- Melt the butter in a large skillet over medium heat. Stir in the onions and a big pinch each of salt and pepper, then add 1/2 cup broth. Gently simmer until the onions are deeply golden and caramelized, adding broth 1/3 cup at a time. This will take 30-40 minutes depending on your onions. Monitor the heat as you cook to ensure the onions don't burn.
- In the meantime, preheat oven to 400 degrees. Brush both sides of your sliced bread with olive oil and bake 10-12 minute until golden.
- When the onions are ready, make the crostini. Add a slice of brie to each bread piece and toast for 5-8 minutes depending on how gooey you want your brie. Then spoon a heap of onions overtop (about 1/4 cup).
- Garnish with fresh herbs and serve warm.
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