BRUSCHETTA WITH RED ONIONS, HERBS, AND PARMESAN
The Best Recipe, by Editors of Cook's Illustrated Magazine
Makes 8 Large Slices
The sauteed onions may be prepared in advance and the toasts assembled at the last minute. Because this bruschetta contains cheese, we like to use the broiler rather than the grill. The heat from above (rather than below) melts the cheese more effectively.
• 6 tablespoons extra-virgin olive oil
• 4 medium red onions (about 1 1/2 pounds), halved lengthwise and sliced thin
• 4 teaspoons sugar
• 1 1/2 tablespoons minced fresh mint leaves
• 2 tablespoons balsamic vinegar
• Salt and ground black pepper
• 1 12 x 5-inch loaf country bread, sliced crosswise into 1-inch-thick pieces, ends removed
• 1 large garlic clove, peeled
• 3 tablespoons grated Parmesan cheese
1. Heat 3 1/2 tablespoons of the oil in large skillet set over medium-high heat. Add onions and sugar; saute, stirring often, until softened, 7 to 8 minutes. Reduce heat to medium-low. Continue to cook, stirring often, until onions are sweet and tender, 7 to 8 minutes longer. Stir in mint and vinegar and season to taste with salt and pepper. Set onion mixture aside. (Can be covered and refrigerated for up to 1 week.)
2. Heat broiler. Place bread on large baking sheet; broil bread until golden brown on both sides.
3. Remove baking sheet from oven. Rub garlic over toast tops. Brush remaining 2 1/2 tablespoons oil over bread. Divide onion mixture among slices, then sprinkle with cheese.
4. Broil until cheese just melts. Transfer bruschetta to large platter and serve immediately.
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