Onion Confit Toasts
Onions are slow cooked with red wine and allowed to sweetly carmelize for a delicious confit.
Ingredients
1/4 cup olive oil
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup dry red wine
6 tablespoons balsamic vinegar
2 tablespoons grenadine
36 1/4 inch thick French bread baguette slices
Additional olive oil
2 pounds onions, thinly sliced (about 8cups)
Instructions
Heat 1/4 cup olive oil in heavy large pot over medium heat. Mix in sliced onions, sugar, 1 teaspoon salt and 1/2 teaspoon pepper. Cover and cook until onions are very soft, stirring occasionally, about 30 minutes. Add dry red wine and grenadine and simmer uncovered until mixture is thick and onions are very tender, stirring often, about 25 minutes. Season confit to taste with additional salt and pepper. Cool.
(Confit can be prepared 2 days ahead. Cover tightly and refrigerate. Rewarm confit over low heat before serving.)
Preheat over to 350 degrees. Arrange bread slices on baking sheets. Brush with oil. Bake until almost crisp, about 5 minutes. Top toasts with confit and serve.