Few appetizers are as simple yet elegant as bruschetta topped with slow-cooked, balsamic-laced onions. Patiently caramelized until mahogany brown, the onions develop a deep, sweet complexity that pairs beautifully with grilled or toasted bread. A touch of fine balsamic vinegar adds brightness, while a drizzle of olive oil and a sprinkle of fleur de sel finish the dish. Make the onions ahead of time for effortless entertaining—this is a recipe that rewards patience with flavor.
INGREDIENTS:
6 tablespoons extra-virgin olive oil, divided
2 large onions (about 2 pounds), peeled, halved, and thinly sliced
Fine sea salt
Balsamic vinegar, to taste
4 slices grilled or toasted bread
Fleur de sel and freshly ground black pepper
METHOD:
Heat 4 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the onions, then immediately reduce the heat to very low. Sprinkle with a pinch of salt. Cook uncovered, stirring occasionally, until the onions are the color of polished mahogany, about 1 hour. They will reduce significantly in volume.
Transfer onions to a bowl and let cool slightly. Add balsamic vinegar drop by drop, tasting as you go, until the flavor is rich and layered but not vinegary. Adjust seasoning with fleur de sel if needed.
Brush bread slices with the remaining 2 tablespoons olive oil. Grill or toast until golden and crisp. Top each slice with a generous mound of caramelized onions. Finish with freshly ground black pepper and serve warm or at room temperature.
YIELD: 4 servings
SOURCE: Recipe courtesy of Fran Gage, author of The New American Olive Oil
