It’s Tony’s night on the meal schedule and he signed up for toasts for dinner – not toast, thank goodness! Toast would not cut it for me in the Breakfast-for-Dinner category. Here is a trendy cookbook idea for a dear reader – feel free to take action on it because I don’t have time: Tasty Toasts Cookbook: 101 Ways to Turn Artisan Bread into a Meal. Something like that – I searched on Amazon and no one has done it yet.
Actually my Amazon search brought back a book called Knock-Knock Jokes. I doubt there are any Tasty Toasts knock-knock jokes: “Knock knock.” “Who’s there?” “Tasty Toasts.” “Tasty toasts who?” “Tasty toasts a marshmallow for Yummy.” I’ve never searched Amazon for joke books before so I have no idea why it brought that back; maybe they’re spying on me and know I have a 14-year-old son. I also searched online and didn’t find much besides French toast. Bon Appetit had some ideas but the main one was radish slices on toast… no thanks. If you use my cookbook idea, please don’t resort to any lame toasts.
Caramelizing onions takes about 20 minutes of simmering on low heat so make sure you do this on a day that you have time and patience. Admittedly they would look more elegant with sliced onions (instead of chopped) and possibly red onions, but I called my son on the way home from work and asked him to chop the onion because slicing may be out of his skill set, as is telling a sweet onion from a red onion from a shallot. We covered the onions with cheese anyway. Since bread widths vary, cut enough slices to cover the bottom of your pan and an equal amount of cheese.
Caramelized Onion Toasts
2 T butter
1 C chopped onions
Slices of swiss or favorite cheese
Sliced artisan bread or baguette
Sea salt and ground pepper
Melt butter and add onion to a large pan. Simmer, stirring occasionally for about 20 minutes until completely browned. Divide onion between bread slices; set bread back in pan over low heat. Top with cheese and sprinkle with sea salt and ground pepper. Cover and wait for cheese to melt.
