Balsamic Caramelized Onion Crostini is a slightly spicy and highly flavorful appetizer. The topping is deep and rich in color!
I know it's onion, but it's also caramelized onion, and that's a whole different animal. Onion has sugar in it and when you cook them low and slow the sugar is drawn out and they turn this rich dark color that tastes so good.
Even though raw onion is really good and has its place - caramelized onion is special.
Onion is diced very small for this recipe. A little bit bigger than ¼" pieces. I have this gadget that makes this job really quick. It's the Vidalia Chopper. You sure don't need it but I use it a lot.
You can cut things in two different square sizes and I find myself using it for onion, bell peppers and tomatoes the most. It is just so quick and as you know I'm cooking all the time so it's very handy.
If you're looking for a very simple recipe to get a lot of regular caramelized onion to freeze for the future I have a crock~pot recipe. Slow Cooker Caramelized Onions is super easy and so good.
So, back to game day, reunions, potlucks, or any holiday that's coming up, Balsamic Caramelized Onion Crostini is a recipe that makes a statement.
Cool completely to room temperature. Put in a freezer container and freeze for up to 3 months.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator for 6-8 hours. Zap in the microwave for a few seconds to take the chill off. Prepare the crostini toasts as described above. Serve Balsamic Caramelized Onion alongside the toast.
Balsamic Caramelized Onion Crostini
- 1 pound onions - diced small
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic - finely chopped
- 2 tablespoon cider vinegar
- 3 tablespoon coconut sugar
- 1 tablespoon balsamic vinegar
- 2 teaspoons cornstarch
- ¼ cup water
- 1 teaspoon sriracha sauce - you can add more if you want it spicier but wait until it is all done and tested
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
For the Toasts:
- 36 slices Italian bread - one long loaf
- 3 tablespoons extra virgin olive oil
- Heat oil in a large pot.
- Add onions and saute for 20 minutes stirring frequently.
- Add garlic and cook one more minute.
- Add cider vinegar and coconut sugar. Stir in and cook another minute.
- Add balsamic vinegar and heat through.
- Mix cornstarch with water and add to the pot. Cook on low and stir and cook until thickened sauce.
- Stir in Sriracha, salt and pepper. Taste and add more seasoning if you prefer.
- Serve now, or refrigerate for later or freeze now.
IF SERVING NOW - Prepare the crostini toasts:
- Lay out the Italian bread slices on a cookie sheet. Lightly brush each bread with olive oil. The new silicone brushes are great. They wash up really easy.
- Put the cookie sheet under broil. Don't do anything else. Just stand there and keep checking the bread and don't let burn. It only takes a couple of minutes.
- After the toasts are lightly browned, remove from the oven. They are ready to use anytime.
- Spread with Balsamic Caramelized Onion or serve Balsamic Caramelized Onion in a bowl with the toasted crostini on the side.
- You can keep the toasts in the refrigerator for later use too. Like, if the party is tomorrow or in a few days.