Caramelised onion crostini

Step by Step

Step 1

Heat the butter and 2 tbsp olive oil in a large, lidded sauté pan. Add the onions, garlic, thyme and salt. Cover and cook on a medium-low heat, stirring occasionally, for 50–60 minutes. The onion should become soft and sweet, golden and translucent; remove the lid if you want to give them a bit more colour.

Step 2

Meanwhile, heat a small frying pan over a medium heat. Toast the coriander seeds for 1–2 minutes; crush lightly in a pestle and mortar. Remove and discard the thyme sprigs from the onion mixture (most of the leaves will have collapsed into the onions), then fold through the coriander seeds and olives; set aside.

Step 3

Preheat the oven to 150˚C, gas mark 2. Brush the sourdough with the remaining olive oil on one side and bake for 10–15 minutes, until crisp. Remove from the oven.

Step 4

Increase the oven temperature to 170˚C, gas mark 3. Pile the onion mixture on top of the crispy sourdough, dot with the goat’s cheese and return to the oven for 5 minutes to warm through. Sprinkle over the parsley and serve immediately.

Ingredient

Onion

3 3
Garlic

5 clove/s 5 clove/s
Salt

0.5 tsp 0.5 tsp
Salted butter

30 grams 0.07 lbs
Coriander seeds

1 tsp 1 tsp
Sourdough bread

4 slice/s 4 slice/s
Goats cheese

50 grams 0.11 lbs
Essential olive oil

4 tbsp 2 fl. ozs
Fresh thyme

5 sprig/s 5 sprig/s
Cooks’ ingredients flat leaf parsley

2 tsp 2 tsp
Crespo pitted dry black olives

6 6

Caramelised onion crostini

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

How do you feel?

Related Recipe

Thai fish cakes

Apple, shallot & blue cheese tart

Bruschetta with slow roasted tomatoes