Onion And Sun Dried Tomato Bruschella
|Thinly sliced onions||5 Cup (80 tbs)|
|Chicken stock||250 Milliliter (1 cup)|
|Chopped sun dried tomatoes||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Chopped fresh parsley||50 Milliliter (1/4 cup)|
|Balsamic vinegar||4 Teaspoon|
|Olive oil||4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
In skillet, bring onions, chicken stock and tomatoes to boil; reduce heat to low and simmer for 45 minutes or until onions are tender and only 1 tbsp (15 mL) liquid remains.
Sprinkle with half of the Parmesan, the parsley, vinegar, and salt and pepper to taste; mix well.
Cut baguette into 1/2 inch (1 cm) thick slices; place on baking sheet.
Mix together oil and garlic; brush over bread.
Toast in 350Â°F (180Â°C) oven for 5 minutes or until crisp.
Spread about 1 tsp (5 mL) onion mixture over each round; sprinkle with remaining Parmesan.
Broil for 2 to 3 minutes or until hot.