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Caramelized Onion Toasts Recipe

Caramelized Onion Toasts

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (45)

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Average Rating:

Total Reviews: 45

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  • on March 15, 2008

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    I saw this because a friend was having a party and asked me to search around for ideas. It seemed simple and could economically serve lots of people. So I tried it out as a tester after reading all the reviews and everyone raving about it. I was so surprised by how good this was. It was very very rich and had a depth that I didn't expect. I did not have the nicois olives so I substituted capers. I can see how the olives would work just as well. I also used a 1/2 thick flatbread instead of a french bread. The idea is that for the party a couple of flatbreads can be bought, spread with the onion mixture, drizzled with cheese and the olives and baked. Then sliced into appetizer-sized pieces for serving. The onions took about a 35 minutes for me... to get that soft, sweet, carmelized texture.

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  • on November 13, 2007

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    This is from his cookbook 'Tyler's Ultimate'. I collect cookbooks - This is my absolute favorite cookbook!

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  • on July 18, 2007

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    I used Kalamata Olives and last nights baguette and it was amazing. I used a sweet onion that have the olives a nice contrast.

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  • on May 27, 2007

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    Delicious with the authentic flavors of France!

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  • on April 23, 2007

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    Made this as an appetize for my brother in law and sister in law's 10 year anniversary dinner. Could have easily caramlized the onions the day before to save time. I tried this since I was pairing it with Tyler's Shrimp Scampi with Linguini (easy and one of my personal favorites. The anchovies and parmesan in these toast gave it depth in flavor. Despite my not being a big anchovies fan, I'd highly recommend this.

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  • on April 09, 2007

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    Actually, I give this recipe 5 stars but thought I'd get more of you to read this review if I gave it only 1.
    This recipe is easy, easy, easy and so delicious. I made two adjustments, using kalamata pate on the toast before the onions (instead of the olive halves on top of the onions and I used a vegetable peeler to get nice, more substantial pieces of parm. cheese for the tops of these toasts. I also used a baguette, sliced pieces on the diagonal, made them crisp in the oven the day before, and stored in an airtight ziplock. I also made the onions the day before as well. As my guests arrived, I heated the onions in the microwave, quickly spread each toast with tapenade, then topped each with the onions and parm. shavings. Many, many compliments on these!

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  • on March 18, 2007

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    YUM!

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  • on January 22, 2007

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    This dish will dazzle your guests and make them asking for more

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  • on December 31, 2006

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    What a great taste this has !

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  • on December 09, 2006

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    Great party food! Don't let the achovies scare you. They add a depth of flavor that is definately not fishy. Anchovie paste works just as well. I prefer using a skillet that is not a non-stick to carmelize the onions. I add chicken broth to deglaze the pan which adds color and flavor. Try it, you'll like it!!

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