Serve with an entrée salad, a pasta dish, or a hearty bowl of soup.
2 teaspoons butter
1/2 cup chopped onion
1/4 teaspoon sugar
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 (6-inch) piece French bread baguette (about 4 ounces)
2 tablespoons grated fresh Parmesan cheese
1/4 teaspoon freshly ground black pepper
How to Make It
Melt the butter in a small skillet over medium heat. Add the onion and sugar; cook 14 minutes or until golden brown, stirring frequently. Remove from heat; stir in basil.
Cut bread in half horizontally. Place bread, cut sides up, on a baking sheet. Broil the bread for 2 minutes or until toasted. Spread 1 tablespoon caramelized onion mixture over each bread half. Sprinkle each bread half with 1 tablespoon Parmesan cheese and 1/8 teaspoon black pepper. Broil for 1 minute or until cheese melts.
The onions are sweet and perfect, but alas the parmesan dominated, so I would only use 1 teaspoon per serving next time and double the basil/onion mixture. Quite crisp after broiling, so best served with soup and dunked right into the warm broth.
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