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Onion Marmalade Toasts with Parmesan
Makes about 24 toasts; Serves 8
"This is my kind of food," says Dave. "It's got a lot going on flavor-wise-sweet,
savory, and salty-with just a few ingredients." The onion marmalade is also great for dressing
up simple food, from grilled or roasted chicken to lamb chops, pork, and steak.
Ingredients
Onion Marmalade 1/4 cup canola or other vegetable oil 2 large red onions, halved and thinly sliced 1/4 cup honey 1/2 cup balsamic vinegar 2 dashes of ground cinnamon Salt 1 baguette 2-ounce wedge Parmesan cheese, cut into shavings with a vegetable peeler |
Photos by Maren Caruso
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To make the onion marmalade, in a large skillet, heat the canola oil over medium-high heat until it shimmers. Add the onions and saute for about 5 minutes, or until soft. Add the honey and cook, stirring often, for about 10 minutes, or until the liquid from the onions has evaporated. Add the vinegar and cinnamon and cook, stirring often, for 3 to 4 minutes, or until the mixture has reduced and thickened to the consistency of a marmalade. Season with salt. Remove from the heat and let cool completely. Use immediately, or cover and refrigerate for up to 3 days. Bring to room temperature before serving.
Preheat the oven to 375°F. Cut the baguette into 1/4-inch-thick slices. You should have about 24 slices. Arrange the slices on a rimmed baking sheet and toast in the oven for 5 to 7 minutes, or until they begin to brown on the first side. Turn the toasts over and continue to bake for 3 to 4 minutes longer, or until golden on both sides. Remove from the oven and let cool to room temperature. The toasts can be stored in an airtight container at room temperature for up to 2 days.
Arrange the toasts on a large platter. Top each toast with a dollop of marmalade and a few shavings of Parmesan. Serve immediately.
