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Ingredients
1 pound baby red or yellow onions (about 1 ½ inches in diameter), peeled
2 tablespoons butter
¼ cup sweet sherry
Salt and freshly ground pepper
1 baguette, cut diagonally into about 20 ¼-inch slices
Extra-virgin olive oil, for brushing
1 clove garlic
Nutritional analysis per serving (10 servings)
20 grams carbs; 6 milligrams cholesterol; 135 calories; 2 grams monosaturated fat; 2 grams saturated fat; 4 grams fat; 1 gram fiber; 192 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut onions in half, and slice thinly into half-moon shapes. In a skillet over low heat, melt butter and add onions. Cook over medium-low heat until the onions are tender, about 8 minutes. Add sherry, and salt and pepper to taste. Saute until the sherry evaporates, about 5 minutes; adjust seasonings. Remove from heat, and set aside at room temperature. (Can be made a day ahead.)
- Step 2
Preheat oven to 350 degrees. Brush baguette slices on both sides with olive oil. Arrange slices in a single layer on a baking sheet, and bake until crisp and golden, about 8 minutes. Remove from oven, and rub one side of each slice with the clove of garlic.
- Step 3
To serve, spread onion mixture on toasts and float them on soup.
Private Notes