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Caramelized-Onion Bruschetta

Looking for a new appetizer? Try an easy bruschetta where you can cook the carmelized onions ahead.

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 (13) 6 Reviews
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  • Prep Time 30 min
  • Total Time 40 min
  • Servings 24

Ingredients

1/2
cup butter or margarine
3
large red onions, cut in half and thinly sliced
1/4
cup sugar
3
tablespoons raspberry or balsamic vinegar
1
loaf (1 pound) baguette bread, cut into 1/2-inch slices
1
tub (8 ounces) soft cream cheese with herbs or vegetables
2
tablespoons chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In 12-inch heavy skillet, melt butter over medium-high heat until sizzling. Cook onions in butter 5 to 6 minutes, stirring frequently, until onions are softened. Stir in sugar and vinegar. Cook 9 to 10 minutes, stirring frequently, until onions are very soft and light golden brown. Cool onion mixture slightly, about 10 minutes.
  • 2 Set oven control to broil. Place bread slices on cookie sheet. Broil with tops 4 inches from heat 1 to 2 minutes or until lightly browned. Turn bread; broil 1 to 2 minutes longer or until lightly browned.
  • 3 Spread about 2 teaspoons cream cheese on each bread slice. Top each with 1 tablespoon onion mixture; sprinkle with small amount parsley.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
145),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
9g,
9%
),
Cholesterol
40mg
40%;
Sodium
330mg
330%;
Total Carbohydrate
27g
27%
(Dietary Fiber
2g
2%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
4%;
Calcium
6%;
Iron
8%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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