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Author Notes: I love caramelized onions. For my mom's birthday tea, I wanted a vegetarian tea sandwich for the savory course. I found a log of Brie that worked perfectly. You can always just buy a wheel and slice. All the components can be made a head and then warmed in the oven just before serving. I have used the jam to top chicken and as a spread for hamburgers. —mcms1974
Serves 12 crostini
- 1 Large red onion, thinly sliced
- 2 teaspoons Olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Mustard powder
- 2 teaspoons Brown sugar
- 3 tablespoons Balsamic vinegar
- 2 sprigs Fresh thyme chopped
- few grinds of black pepper
- 1 Baguette
- 1 Wheel or log of Brie
- 2 tablespoons Chopped walnuts
- In a large frying pan, warm the oil and then add onion slices. Sprinkle with a nice pinch of salt and gently cook over medium low heat until deeply brown. This will take about 20 minutes. Be patient this needs to be done low and slow.
- Add the mustard powder, brown sugar, pepper, thyme and vinegar. Cook, stirring often until vinegar evaporates, about 5 minutes. Set aside until ready to assemble crostini.
- Cut the baguette into 3/4 inch slices brush with olive oil. Toast at 350 degrees until golden. Slice the Brie into twelve pieces.
- On each crostini spread onion jam, place a piece of Brie and sprinkle walnuts on top. Bake in the oven a few minutes until cheese is slightly melted but not runny. Serve immediately.