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Caramelized Onion and Fennel Crostini

Prep time 12 mins
Cook time 45 mins
Yield Serves: 12 (serving size: 2 crostini)


  • 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

Nutrition Information

  • calories 128
  • fat 7 g
  • satfat 1 g
  • protein 3 g
  • carbohydrate 14 g
  • fiber 1 g
  • cholesterol 3 mg
  • sodium 229 mg

How to Make It

  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.

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