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Caramelized Onion Toasts Recipe

Caramelized Onion Toasts

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Average Rating:

Total Reviews: 45

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  • on November 01, 2009

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    I read all the other comments, and watched Tyler make this on one of his TV shows. Never having have cooked with Anchovies before, but always hearing Rachel Ray, state that "they just melt and you can't taste them at all". I added 4 chopped filets. Now I took them out of a can that was packed with oil. Should I have rinsed the oil off? My toast came out very fishy tasting. I also went through 3 batches of the onions and the anchoives. My onions keep turning out more grilled onions rather than carmelized onions. 20 minutes at medium heat was burning my onions. I also took the other advices about putting the shaved parmesaen on the bagette prior to baking at 400 degrees. My cheese came out rock hard (at $19.99 a lb no less and so did the bread. I loved all the reviews, but this one will be a never make again recipe for me.

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  • on October 29, 2009

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    I was planning a gourmet ladies luncheon and had already set my menu when I saw Tyler make this appertizer yesterday. I had all the ingredients on hand so this morning while I was doing other stuff in the kitchen, I just put on the onions and checked on them every few minutes. They did take around 45 minutes to cook but I think that's because I purposely did them low and slow. When I brought these out you would think I'd uncovered the Hope diamond!! I made a whole baguette and it disappeared in less than 10 minutes!! And it was only 3 ladies!! It didn't matter than the rest of the lunch was coming right after. They didn't even leave any for me!! This dish got me a lot of accolades for very little work. I'd recommend it to anyone at any cooking level. Well done, Tyler!!

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  • on July 09, 2009

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    I'm not really sure how they always are able to caramelize their onions so quickly on the food network shows, but it usually takes me ~40-45 minutes to do, as opposed to the 20 minutes they claim. But since I've made them numerous times, I knew it would take longer than they suggested.

    I followed one of the commenter's suggestions and baked the cheese with the bread and onions for 10 minutes and everything came out perfect. It was a big hit. Sweet and savory at the same time. Will definitely be making this again.

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  • on July 05, 2009

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    I found that adding the parmigiano on after buttering the bread allowed the cheese to melt in better rather than after the toasting. I think that toasting for 15 minutes was too long and made the bread over crispy. 10 minutes was better to me.
    Richard Nimms
    Simi Valley,Ca

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  • on December 08, 2008

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    This looks so hard, but is sooooo easy! It is a must for this holiday season!

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  • on September 08, 2008

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    Great recipe. Very simple and delicious.

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  • on July 02, 2008

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    We've made this twice for "foody" guests. The first time we didn't use anchovies, the second time we did. No big difference, but the recipe was super easy and really decadent both times! A real keeper...

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  • on June 20, 2008

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    I served this as an appetizer for a dinner party. Boy, it disappeared fast! Super easy and will become a staple in my kitchen. The flavor is unbelievable. You must try this!!!!

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  • on June 13, 2008

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    I have cooked this appetizer so many times now and everyone loves it. I usually prepare the onions the night before and the flaver is even better the next day.

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  • on June 09, 2008

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    This was amazing- and I even used the anchovies (I always order my Caesar salad sans anchovies. Tyler was right- no particular fishy taste. I took a lot longer to slowly cook/caramelize the onions. Don't know how he can say this entire recipe takes only 15 minutes. But it was all worth it. One of the best appetizers I can remember making (then again, I love caramelized onions, even by themselves. Go for it!

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