Caramelized Onion and Fennel Crostini

  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 128
  • Fat: 7g
  • Saturated fat: 1g
  • Protein: 3g
  • Carbohydrate: 14g
  • Fiber: 1g
  • Cholesterol: 3mg
  • Sodium: 229mg

Go to Full Version of

Caramelized Onion and Fennel Crostini Recipe