Caramelized Onion, Mushroom and Gruyere Bruschetta

23 May

Sadly, I couldn’t find the puff pastry at the grocery store so I made this with a french baguette. It was still really good. The caramelized onions with the melted gruyere on top made this such a wonderful appetizer. These were a hit at our french dinner party.

Caramelized Onion, Mushroom, and Gruyere Bruschetta

Adapted from Browneyedbaker

1 tablespoon olive oil
1 large yellow onion, thinly sliced
1 tablespoon unsalted butter
16 ounces white button mushrooms, thinly sliced
1 clove garlic, chopped
½ teaspoon dried thyme
Salt and pepper, to taste
¼ cup white wine (can substitute chicken or vegetable broth)
1 french baguette
1 cup shredded Gruyere cheese (can substitute any variety of Swiss cheese)
1 egg + 1 tablespoon water, beaten together (for the egg wash)
Handful of parsley, chopped

1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
2. Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.
3. Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.
4. Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste.
5. Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.
6. Cut 1-inch slices of the baguette. Bake the slices in the oven for a few minutes.
7. Top off each slice with a small spoonful of the onion and mushroom mixture. Top with shredded Gruyere cheese.
8. Bake until cheese is melted and garnish with fresh chopped parsley.
Bon Appétit!


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