You are here

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
  Baguette 1⁄2
  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.
Set aside.
Cut baguette into 1/2 inch (1 cm) thick slices; place on baking sheet.
Mix together oil and garlic; brush over bread.
Toast in 350°F (180°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.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1048 Calories from Fat 329

% Daily Value*

Total Fat 37 g57.2%

Saturated Fat 11.6 g57.8%

Trans Fat 0 g

Cholesterol 44.1 mg14.7%

Sodium 2002.6 mg83.4%

Total Carbohydrates 140 g46.8%

Dietary Fiber 12.9 g51.7%

Sugars 36.6 g

Protein 41 g82.1%

Vitamin A 90.7% Vitamin C 192.2%

Calcium 69.6% Iron 37.5%

*Based on a 2000 Calorie diet

Onion And Sun Dried Tomato Bruschella Recipe