Friday, March 25, 2011
Caramalized Onion Crostini
This dish was a result of my too much watching of Food Network(Mark's comment! He likes to watch it with me, and bugs me that watching food being cooked makes him hungry all the time!). Back to the dish now. Especially on the Iron Chef America, the chefs make deconstructed dishes so many times! Instead of making one dish, they use the same components of the dish and make a completely new dish out of it. I happen to love French onion soup. What is that soup anyways? A potful of sweet onions, broth, salt and pepper, cheese and toasted crouton! Why can't I go backwards, deconstruct the soup, leave the soup component and make another dish?! Well, that's exactly what I did here. Lots of sweet onions - caramelized, provolone cheese and a home baked baguette! And I've got us these crostinis.
Deconstructed French Onion Soup AKA Caramelized onion crostinis!
Slices of baguette, toasted on one side
About 6 medium onions, sliced
1/4 cup oil
2 tbsp sugar
1/2 cup water
Slices of Provolone
Heat the oil in a wok. Spread the onion slices, lower the heat to medium and cover. Cook till the onions are translucent. Now sprinkle salt and sugar and water, stir and cover. Cook till the water evaporates and you get jam like consistency. The whole caramelization process will take about 15-20 minutes.
Place provolone on the top of the slices of baguette, spread with onion jam and bake in hot oven till the cheese is melted.