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Appetizer
6
10 minutes
80 minutes
Olivelle
Caramelized onions are a great way to add sweetness to lots of dishes. Use this technique for a number of other recipes including French Onion Soup or simply follow this “deconstructed” French onion crostini for a beautiful appetizer.
5 Tbsp Wild Rosemary Infused Olive Oil, divided
3 Sweet Onions, cut into 1/2 rings or petals
1 tsp Sel Gris Sea Salt
1/2 tsp Sugar
1 Tbsp Mediterranean Rosemary Rub
1/4 cup Dry White Wine
1 Tbsp Chianti Wine Vinegar
1 Crusty Italian Baguette
8 oz Fresh Mozzarella Slices
In a large sauté pan, heat the 2 tbsp oil over medium heat. Add the onions, Sel Gris, sugar, and Mediterranean Rub.
Cook over medium-low heat, stirring occasionally, as the onions slowly caramelize and reduce, about 50-60 minutes.
Turn the heat up to medium-high and add the wine to de-glaze the pan. Stir in the vinegar. Set aside.
Preheat the oven to 400°F.
Cut the baguette into ¼” slices and arrange on a baking sheet. Drizzle with Rosemary Olive Oil and bake until light brown in color, about 10 minutes.
Top each of the baguette slices with mozzarella cheese, caramelized onions, and a pinch of Mediterranean Rub. Return to the oven until the cheese is melted and golden in color, about 10 minutes. Enjoy!
August 27, 2020
I made this recipe and it was delicious. However, as I read the recipe I was confused. In the list of ingredients it called for Chianti Wine Vinegar. In the directions that was not mentioned but rather Sherry Vinegar. Error or interchangeable?
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Nicole Lemon
February 05, 2021
Hi Jo-Ann,
Sorry about the typo, it has been corrected! The Chianti Red Wine Vinegar is the correct product.