Ingredients
2
tablespoons olive or vegetable oil
2
medium sweet onions, thinly sliced (about 2 cups)
1
teaspoon salt
1
tablespoon packed brown sugar
1
tablespoon balsamic vinegar
24
slices (1/4-inch thick) French bread baguette
Nonstick cooking spray
1
package (4 oz) chèvre (goat) cheese, softened
1
package (3 oz) cream cheese, softened
1
teaspoon chopped fresh thyme or oregano leaves
Preparation
In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.
