French Onion Bruschetta

10 Min.
35 Min.
10-12
Ingredients
1
Baguette
1 Baguette
2
Cups julienned onion
2 Cups julienned onion
2
Tablespoons butter
2 Tablespoons butter
1
Tablespoon vegetable oil
1 Tablespoon vegetable oil
¼
Cup Sherry, Marsala, Madiera wine
¼ Cup Sherry, Marsala, Madiera wine
½
Tablespoon Better Than Bouillon® Roasted Beef Base
½ Tablespoon Better Than Bouillon® Roasted Beef Base
2
Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh parsley
⅛
Teaspoon Freshly Ground Black Pepper
⅛ Teaspoon Freshly Ground Black Pepper
1
Cup shredded Swiss cheese
1 Cup shredded Swiss cheese
Directions
  1. Add the butter and oil to a large saute pan over medium high heat.
  2. Add the onions to the pan and saute until lightly browned, about 20-25 minutes,
  3. stir occasionally.
  4. Add the wine to the pan and reduce for 2-3 minutes.
  5. Add the beef base, parsley and black pepper to the pan and stir.
  6. Remove the pan from the heat and let cool.
  7. Preheat the oven to 425 °F
  8. Slice the baguette into ¼ inch thick, natural bias cuts and place onto a sheet pan.
  9. Spread each slice of bread with the onion mixture and top with 1 Tablespoon of the Swiss cheese.
  10. Place the sheet pan directly into the oven and bake for 5 minutes or until the cheese is melted and bubbly.
  11. Carefully remove the sheet pan from the oven and place the bruschetta onto a serving platter. Serve immediately.

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