Bruschetta with Red Onions, Herbs, and Parmesan
By America's Test KitchenPublished on September 14, 2011
Time
45 minutes
Yield
Makes 8 large slices
Ingredients
6 tablespoons extra-virgin olive oil, divided4 medium red onions (about 1 ½ pounds), halved lengthwise and sliced thin4 teaspoons granulated sugar 1 ½ tablespoons minced fresh mint leaves 2 tablespoons balsamic vinegar 1 loaf country bread (approximately a 12-by-5-inch loaf), sliced crosswise into 1-inch thick pieces, ends removed1 large clove garlic, peeled3 tablespoons grated Parmesan cheese
Instructions
- 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.)
- Heat broiler. Place bread on large baking sheet; broil bread until golden brown on both sides.
- 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.
- Broil until cheese just melts. Transfer bruschetta to large platter and serve immediately.
Time
45 minutesYield
Makes 8 large slicesIngredients
6 tablespoons extra-virgin olive oil, divided
4 medium red onions (about 1 ½ pounds), halved lengthwise and sliced thin
4 teaspoons granulated sugar
1 ½ tablespoons minced fresh mint leaves
2 tablespoons balsamic vinegar
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
Ingredients
6 tablespoons extra-virgin olive oil, divided
4 medium red onions (about 1 ½ pounds), halved lengthwise and sliced thin
4 teaspoons granulated sugar
1 ½ tablespoons minced fresh mint leaves
2 tablespoons balsamic vinegar
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
Ingredients
6 tablespoons extra-virgin olive oil, divided
4 medium red onions (about 1 ½ pounds), halved lengthwise and sliced thin
4 teaspoons granulated sugar
1 ½ tablespoons minced fresh mint leaves
2 tablespoons balsamic vinegar
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
Why This Recipe Works
For an authentic bruschetta recipe, we toasted (rather than grilled) our bread, flavoring it with olive oil and raw garlic before topping it with a simple mixture of vegetables and/or herbs.
Instructions
- 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.)
- Heat broiler. Place bread on large baking sheet; broil bread until golden brown on both sides.
- 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.
- Broil until cheese just melts. Transfer bruschetta to large platter and serve immediately.
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