Caramelized Onion and Fennel Crostini

Caramelized Onion and Fennel CrostiniRecipe
Serves: 12 (serving size: 2 crostini)

Cost per Serving:



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1 tablespoon unsalted butter
5 tablespoons olive oil
1 large fennel bulb, trimmed, halved, cored, and sliced crosswise 1/8-inch thick, fronds reserved
1 large yellow onion, halved and sliced 1/8-inch thick
3 tablespoons dry white wine
Salt and pepper
1 baguette, cut on the bias into 24 thin slices


Prep: 12 Minutes
Cook: 45 Minutes

1. Melt butter with 2 Tbsp. olive oil in a large skillet over medium heat. Add fennel and onion and cook, stirring occasionally, until mixture begins to brown, 20 to 25 minutes. Pour in wine, reduce heat to medium-low, cover and cook, stirring occasionally, until golden brown and soft, 8 to 10 minutes longer. Season with salt and pepper.

2. Preheat oven to 350°F. Brush both sides of baguette slices with remaining 3 Tbsp. olive oil and place on a baking sheet. Bake until edges are golden, 6 to 8 minutes per side.

3. Spoon 1 generous Tbsp. of topping onto each toasted baguette slice. Garnish with reserved fennel fronds, if desired.

Created date

June 2013

Nutritional Information

Calories 128
Fat 7 g
Satfat 1 g
Protein 3 g
Carbohydrate 14 g
Fiber 1 g
Cholesterol 3 mg
Sodium 229 mg