Contributed By: tiffluu
America's Test Kitchen/ATK
Makes 8 large slices
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Origin: American
Meal Type: Appetizers
Ingredients
INGREDIENTS
6 tablespoons Extra-virgin olive oil
4 Medium red onions (about 1 1/2 pounds), halved lengthwise and sliced thin
4 teaspoons Granulated sugar
1 1/2 tablespoons Minced fresh mint leaves
2 tablespoons Balsamic vinegar
Table salt and ground black pepper
1 Loaf country bread (approximately a 12-by-5-inch loaf), sliced crosswise into 1-inch thick pieces, ends removed
1 Large clove garlic , peeled
3 tablespoons Grated Parmesan cheese
Preparation
1. Heat 3 1/2 tablespoons of the oil in large skillet set over medium-high heat. Add onions and sugar; sauté, stirring often, until softened, 7 to 8 minutes. Reduce heat to medium-low. Continue to cook, stirring often, until onions are sweet and tender, 7 to 8 minutes longer. Stir in mint and vinegar and season to taste with salt and pepper. Set onion mixture aside. (Can be covered and refrigerated up to 1 week.)
2. Heat broiler. Place bread on large baking sheet; broil bread until golden brown on both sides.
3. Remove baking sheet from oven. Rub garlic over toast tops. Brush remaining 2 1/2 tablespoons oil over bread. Divide onion mixture among slices, then sprinkle with cheese.
4. Broil until cheese just melts. Transfer bruschetta to large platter and serve immediately.
Cook's Notes
Nutrition Information