If you don’t fall in love at sight—or the first bite—I’m throwing in my apron and quitting my nighttime blogging “job.” Don’t make too many of these, or else no one will have any room for dinner! They’re absolutely addicting, and they’re so easy to make.
The inspiration for my newest creation stemmed from (a) my newfound love of caramelized onions and (b) the need to use up leftovers before they molded over. The final dish resulted in a gourmet appetizer that nary a soul would ever guess had such humble origins!
The biggest plus, other than my tummy (and me) jumping up and down in a flavor dance celebration, was that my home became infused with the delicious smell of caramelized onions. Before, I used to avoid onions at all costs. Raw, they smelled like BO, left a strong (and gross) aftertaste in my mouth, and made me cry when chopping them. What was there to like?
But then I discovered caramelization. The sweet, delicious, melt-in-your-mouth flavor that leaves me licking my lips every time they’re on my plate. (Really, they’re practically the vegetable version of candy.)
Paired with the bright flavors of lemony white beans, a sprinkling of salty feta, and a savory sourdough bread, they’re absolutely, 100% irresistible.
Sourdough Crostini with Caramelized Onions and White Bean Purée
serves 1 as a meal, or 4 as an appetizer
Sourdough bread is key; it provides a savory undertone to the otherwise sweet toppings.
½ yellow onion, sliced vertically
½ tsp olive oil
½ c. white white beans, rinsed & drained
3-4 tsp water
½ – 1 tsp freshly squeezed lemon juice
¼ tsp salt
¼ tsp freshly ground black pepper
3 tsp crumbled feta cheese
4 thin slices of sourdough bread
- Heat olive oil in a small skillet over medium-low heat. Add onion and sauté, stirring often, for 25-30 minutes until golden brown and caramelized. Salt as necessary.
- While onion cooks, puree beans in a food processor. Add water, ½ tsp at a time, until the beans achieve a smooth consistency. Add salt, black pepper, and ½ tsp lemon juice, or more to taste, and puree again until well mixed.
- After cooking the onions for 20-25 minutes, toast the sourdough bread in the toaster oven.
- When the toast is done, microwave the bean purée for 25-30 sec to heat it through. Top each slice of sourdough toast with 2 tbsp beans, ¼ of the caramelized onion, and a sprinkling of feta. Serve immediately before they cool!