Crostini with Caramelized Onion Jam

 

2

tablespoons olive or vegetable oil

2

medium sweet onions, thinly sliced (about 2 cups)

2

teaspoons garlic, finely chopped

1

teaspoon kosher (coarse) salt

2

tablespoons packed brown sugar

1/4

cup red wine vinegar

1/2

cup chicken or vegetable broth

24

slices (1/4 inch thick) baguette French bread

Cooking spray

1/4

cup cream cheese or chèvre (goat) cheese, softened (2 oz)

1

teaspoon chopped fresh thyme or oregano leaves

• 1 In 2-quart saucepan, heat oil over medium-high heat. Stir in onions and garlic; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
• 2 Add salt, brown sugar, vinegar and broth. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
• 3 Remove cover, increase heat to medium-high. Cook 2 to 5 minutes, stirring frequently, until most of the liquid is reduced and the mixture is the consistency of jam. Remove from heat; set aside.
• 4 Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with cooking spray. Bake 6 to 9 minutes or until crispy.
• 5 Place 1 teaspoon caramelized onions on each bread slice; top with 1 rounded teaspoon cream cheese. Sprinkle with herbs.