French Onion Crostini

16 Jun

French cooking was the theme for this dinner. It was a lot easier to find healthy dinner ideas than appetizers. My family loved this experiment, and it was worth the tears I cried cutting the onions.

  • 2 tablespoons olive oil
  • 2 medium sweet onions, thinly sliced (about 2 cups)
  • 2 teaspoons garlic pressed
  • 1 teaspoon kosher salt
  • 2 tablespoons packed brown sugar
  • 1/4 cup red wine vinegar
  • 1/2 cup vegetable broth
  •  slices of toasted whole wheat baguette
  • 1/4 cup  fat free cream cheese
  • chopped up fresh parsley

In 2-quart saucepan, heat oil over medium-high heat. Stir in onions and garlic; cook uncovered 10 minutes, stirring every 3 to 4 minutes.

Add salt, brown sugar, vinegar and broth. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
Remove cover, increase heat to medium-high frequently stirring, until most of the liquid is reduced and the mixture is the consistency of jam. Remove from heat; set aside.
Heat oven to 325°F. Place bread slices on un-greased cookie sheet; spray lightly with cooking spray. Bake until crispy.
Place caramelized onions on each bread slice; top with cream cheese. Sprinkle with parsley.

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