The bruschetta shown in the foreground is a Mustard Greens Bruschetta. The bruschette at the top and to the right are topped with caramelized onions and balsamic vinegar.
Caramelized Onion-Balsamic Vinegar Bruschetta
- Quick Glance
- 15 M
- 1 H, 15 M
- 4 servings
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.
To make the bruschetta, brush the bread with the remaining 2 tablespoons oil.
Put a generous pile of onions on each slice of bruschetta. Add a few grindings of pepper, and serve immediately.
Recipe Testers' Reviews
The result of the beautiful mahogany-colored caramelized onions was creamy, savory and superb in taste. The addition of a few drops of balsamic vinegar provided the crowning essence of flavor at the end.
This caramelized onion and balsamic vinegar bruschetta hors d’oeuvre was fantastic. This recipe was a lot easier than the caramelized onion recipes I’ve used in the past. I made this twice, the second time I crumbled gorgonzola cheese on top, and four servings weren’t enough. I’ll definitely use this recipe again for upcoming holiday get togethers.