This week Cheryl tried Angela LeMoine food recipe “Caramelized onions, thyme, & Fontina Crostini.” This recipe calls for simple ingredients that focuses on highlighting the creaminess and buttery flavors of our Fontina cheese!
Cheryl discovered two key things you have to do when working with this recipe:
1. When you get ready to prep the crostini’s make sure you rub a lot of garlic on each one (don’t worry the garlic will be a subtle hint of flavor once it is blended with the cheese and onions.)
2. Make sure the onions are thinly sliced and you take your time cooking the onions! Dont rush the process it will affect the taste of the onions if you don't let them slowly cook.
Enjoy this recipe paired with a glass of red wine and let us know what you think!
Ingredients
3 vidalia onions, thinly sliced
2 Tbsp fresh thyme leaves {plus extra for garnish}
2 tsp pure cane sugar {granulated works fine too}
3 Tbsp unsalted butter2 Tbsp olive oil
2 Tbsp of water
salt & pepper
French baguette, cut into approx. 1/4" slices
3 garlic cloves
Ferndale Farmstead Fontina cheese, 1/4" thick slices to fit the crostini
Instructions
1. Preheat your oven to 375 degrees.
2. Start with the onions (this will take the most time to make). In a large sauté pan over medium low heat, add the butter, olive oil and onions. Cook these nice and slow, they will take about 45 minutes to get there. Stir every 5-10 minutes. You want the natural sugars in the onions to caramelize not burn, you are looking for a soft tender and golden end result. At around the 35 minute mark go ahead and stir in the water, sugar, salt and pepper. Stir and continue to cook for approx. 10-15 minutes.
3. While the onions are cooking go ahead and place the baguette slices on a parchment lined baking sheet and pop into the oven for about 15-20 minutes or until lightly golden and crisp. As soon as they come out of the oven, rub one side of all the crostini with a garlic clove. The garlic will melt right onto the bread. Keep the crostini on the baking sheet.
4. Add a slice of cheese to each of the crostini and pop back into the oven for a few minutes or until the cheese is melted.
5. Lastly top with the caramelized onions and garnish with some fresh thyme leaves!
