In my attempt to cook with more peak-season produce, I left the farmers market this week with a giant canvas tote full of Spring onions, young alliums with a tender texture and a milder flavor. And in my search to find something to make with them, I managed to discover the holy grail of appetizers.
Onions, fresh goat cheese, and baguette don't sound like much, but trust me, the sum is greater than its parts. The key is to slow-simmer the Spring onions in a zesty agrodolce sauce, until they've developed a deep caramel flavor and reduced to a thick jam. Spread it on top of crunchy crostini with creamy chèvre, and the rest is guaranteed to be history. For a crowd-pleasing vegetarian appetizer, you'll want to read more.
- 2 tablespoons vegetable oil
9 bulb Spring onions or 4 sweet onions, very thinly sliced
Salt and pepper, to taste
Grated rind and juice of 2 lemons
2/3 cup sugar
1 cup white wine vinegar
1 baguette, thinly sliced
1 round or log (5 to 6 ounces) fresh creamy goat cheese, at room temperature
- In a medium skillet, heat the vegetable oil. Add the onions and plenty of salt. Cook over low heat, stirring often, for 10 minutes or until the onions start to soften.
- Add the lemon rind and juice, sugar, and vinegar. Continue cooking over low heat, stirring often, for 45 minutes or until most of the liquid has evaporated.
- Meanwhile, toast the bread until golden. Spread each round with goat cheese.
- Taste the onion mixture for seasoning and add pepper and more salt, if you like. Let the onion mixture sit for 20 minutes or until it is no longer very hot. Spoon some onto each of the toasts and sprinkle with more pepper.
Serves 8 as an appetizer.
- Appetizers, Crostini
- North American