He was declared in Seine.
Oh "The Onion Thing", or at least, that is what my husband calls it. This is a dish I made for him one night when we first started dating (apparently it worked, he likes onions). The dish is made up of a toasted french baguette, plain goat cheese and onions cooked down for at least an hour with red wine, balsamic, and Worcestershire until they are almost black and thick like jam. "The Onion Thing" is all about layering; layering small amount of red wine, balsamic, and Worcestershire over time gives the onions a really great flavor. This works great as a dinner or lunch, but could also be scaled down for appetizers.
Here's what you need:
1 red onion
1-2 tablespoons of butter
5.5 oz log of plain goat cheese
1 loaf, french baguette
red wine
balsamic vinegar
Worcestershire
salt and pepper to taste
Get an onion.
Take off the top, tail, and skin.
Thinly slice (it can be a little thicker than this, no worries).
Get a skillet going with 1-2 tablespoons of butter.
Add onion slices to the pan.
Add salt and pepper.
Get cooking down. Add a little bit of Worcestershire.
Add some splashes of red wine.
Let liquid keep cooking off, then as it does, add more. more balsamic, more wine, etc.
It starts to get darker and caramelized.
Add some more splashed of red wine and balsamic.
After about an hour it will be this dark. You can cook it on medium heat for an hour, or lower heat for more time. Whichever you feel like.
Get your loaf out.
We had this for lunch, so our pieces were a bit smaller than a dinner size. Cut a piece, then cut in half long ways and toast.
Goat cheese.
Spread goat cheese on all pieces.
Onions.
Scrape out into a dish.
Pan full of flavor. De-glaze that sucker.
Add red wine to pan at medium-high heat and use your spatula to pull bits off the bottom.
Like so.
Onions again. Pour the de-glazed wine and bits over that mess. Yum.
Top onions onto goat cheese covered toasts.
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