Ingredients:

  • 3 large Yellow Onions (approx. 900g), thinly sliced pole-to-pole
  • 2 tbsp (28g) Unsalted Butter
  • 1 tbsp (15ml) Extra Virgin Olive Oil for onions
  • 2 tbsp (30ml) Aged Balsamic Vinegar
  • 1 tsp (5g) Granulated Sugar
  • 0.5 tsp Kosher Salt
  • 1 tsp Fresh Thyme leaves
  • 1 large French Baguette (approx. 250g), sliced into 1/2 inch rounds
  • 3 tbsp (45ml) Extra Virgin Olive Oil for crostini
  • 1 clove Garlic, peeled and halved
  • 4 oz (113g) Herb-crusted Goat Cheese
  • 2 tbsp Fig Jam (optional)
  • Fresh cracked Black Pepper to taste

Instructions:

  1. Slice onions pole-to-pole to ensure they maintain structure.
  2. In a large heavy-bottomed skillet, melt 28g butter and 15ml olive oil over medium heat. Add sliced onions and sugar, tossing to coat thoroughly.
  3. Cook the onions slowly, stirring every 5-8 minutes. Maintain low heat to allow sugars to break down without charring. Continue for 40-45 minutes until the onions reach a deep mahogany color and jammy consistency.
  4. Deglaze the pan by adding the balsamic vinegar and salt. Use a wooden spatula to scrape up the 'fond' (browned bits) from the bottom of the pan, incorporating it into the onions. Stir in fresh thyme.
  5. Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush both sides with 45ml olive oil. Toast for 6-8 minutes until golden and crisp.
  6. While bread is warm, rub the surface of each slice with the cut side of a garlic clove to impart a subtle aroma.
  7. Assemble by spreading a layer of goat cheese (and a small dot of fig jam if using) onto each crostino. Top with a generous spoonful of caramelized onions and a crack of black pepper.