Ingredients:

  • 2 large yellow onions, thinly sliced (approx. 600g)
  • 2 tbsp (30g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • ½ tsp (3g) baking soda
  • 1 tbsp (12g) brown sugar
  • 2 tbsp (30ml) balsamic vinegar
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 French baguette, sliced into ½ inch rounds (approx. 250g)
  • 4 oz (115g) goat cheese, softened
  • 2 tbsp (30ml) olive oil (for brushing)
  • Fresh thyme or parsley for garnish

Instructions:

  1. Heat the butter and 1 tbsp olive oil over medium high heat in a large skillet. Add the sliced onions and stir until they begin to soften. Note: Don't let the butter brown too quickly; keep the onions moving.
  2. Stir in the salt, pepper, and baking soda. Note: You might see some foaming; that's the baking soda reacting with the onion acids.
  3. Stir in the brown sugar. Continue to cook, stirring occasionally, for 8–10 minutes until the onions transition from translucent to a deep, golden brown and smell nutty.
  4. Pour in the balsamic vinegar, scraping the bottom of the pan to release the fond. Simmer for 2 minutes until the liquid reduces to a thick glaze that coats the onions. Remove from heat.
  5. Preheat your oven to 400°F (200°C).
  6. Brush baguette slices with 2 tbsp olive oil.
  7. Toast in the oven for 5–7 minutes until edges are golden and the centers are slightly crisp.
  8. While baguette slices are warm, spread a generous dollop of softened goat cheese on each slice.
  9. Top with a spoonful of the onion mixture.
  10. Garnish with fresh thyme or parsley.