Make Handmade French Onion Soup Appetizers

French Onion Soup knows how to properly handle onions and pairs them with two great companions: cheese and bread. This appetizer is a celebration of this soup and uses all the usual ingredients but excludes the broth. Whether you call it “deconstructed” or “crostini,” this will be your next favorite caramelized onion dinner.

There are two ways to make this bite: onion as a cup, or onion as a filling. How you connect it will depend on your preference and the size of the bow you use. Top and tail two or three onions and peel off the tough outer paper. I used some red and some white. Cut the onion in half vertically from end to end. Take a small amount of softened salted butter in your hands and grate each half of the onion so that the outer and cut sides are covered. Place them cut side down on an unlined baking sheet. The more seasoned the baking sheet, the better, as it promotes caramelization and coloring.

Roast the onions in a preheated 400°F oven for about 15 minutes, or until the bottom is sizzling and browned. Let the onion rest until it is cool enough to handle. Peel off the layers of the onion so you have at least two parts, one made up of a couple of outer layers and the other made up of the remaining inner layers. For large onions, you can peel every two layers and end up with three or four cups. For a small onion or shallot, count two layers from the outside, stick your thumb between the layers and peel the two pieces apart. You now have an onion and an onion in the center.

Place each onion segment on a small slice of bread. I used an Italian sesame seed roll cut about half an inch thick. Alternatively, for large onion layers, you can make the bow a vehicle. Tear the bread into pieces and put them into onion plates. Cut or peel the Gruyère into strips and sprinkle each onion with thyme and a dollop of cheese. Place the onion back in the oven for about five minutes, or until the cheese is completely melted and bubbling. Salt and pepper each onion and serve warm.

The onion becomes soft and sweet, the cheese adds a nutty and chewy texture, and the soft, crunchy thyme bread adds all the flavors of a French onion soup. They are best eaten immediately and make a good accompaniment to dry red wine.

french onion pancakes

Ingredients:

• 3 small onions, peeled and halved end to end (red or white)
• 1-2 tablespoons salted butter, softened
• 10-12 slices of bread ¼ inch thick (baguette or Italian)
• 1-3 sprigs thyme
• ½ cup grated or shredded Gruyère
• Liberal pinches of salt and pepper

Preheat oven to 400°F.

Dredge the onion in the oil with your hands and place cut side down on a paperless baking sheet. Bake for 15 minutes or until the bottom is caramelized.

Peel each half of the onion into two separate segments, one of which will be bowl-shaped and the other will be the center of the onion. Place all the onion rings on a slice of bread and sprinkle with a few thyme leaves. Cover each onion with a little cheese and return to the oven for about five minutes, or until the cheese is melted and bubbling. Salt and pepper the onions before serving.