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I always love serving a showstopping appetizer and these Caramelized Onion Appetizers do not disappoint. The flavor is out of this world. Slow cooked caramelized onions turn sweet and soft and top a tangy and creamy cambozola cheese all on top of crunchy french bread toasts. What I really love about these is that they impress a lot of people but they are really easy to put together. The longest part is caramelizing the onions, which can be done days in advance. Putting the actual appetizer together is as easy as spreading cheese on toast.
If you haven’t yet had the pleasure of trying Cambozola cheese you are in for a real treat. It’s a German cheese that is best described as a blue cheese brie. It’s a very soft, melty cheese that has a VERY subtle pop of blue cheese in it. I’m not the biggest blue cheese fan. I don’t hate it by any means but it’s not the cheese I search for on a cheese platter. I often find it too harsh for me, but this Cambozola is perfection. It’s just enough of the blue cheese flavor that you love without that harsh bite or weird aftertaste. The price point is nice too, around here I can get an 8 oz wedge for about $6.
I usually caramelize my onions days in advance, then store them in a container with a lid in my fridge until I’m ready to serve. You can buy french bread toasts already made (but toast them in the oven for 5-7 minutes to crunch them back up). I like to make mine. I slice french bread into 1/4 inch thick slices and place them on a baking sheet. Drizzle them with olive oil and sprinkle with a little salt then place in a 350 degree oven for 10-15 minutes until they are nice and crispy. These can be made in advance as well. If I need a bunch I’ll make them weeks in advance, then allow them to cool to room temperature and wrap in aluminum foil packets that I store in gallon size freezer plastic bags. When I’m ready to assemble I throw the aluminum foil packets on a sheet pan and heat them up in a 350 degree oven for 5-7 minutes.
I love serving these with glasses of Prosecco or Champagne.
Notice my letterpress anchor coasters? I love them. Instead of washing small plates or serving flimsy cocktail napkins I enjoy serving appetizers with letterpress coasters. They are elegant and can be recycled at the end, no need to fill a dishwasher. Check these beautiful neutral coasters out on Amazon: http://amzn.to/2hEtkeE
- French bread toasts (either bought or homemade, read the post to see how to make)
- 8 oz Cambozola cheese
- 4 onions, thinly sliced
- 4 tbsp unsalted butter
- 1/2 tsp kosher salt
- In a dutch oven set over medium heat melt the butter. Add in the onion slices sprinkle with the salt and allow them to cook. Once the onions have let off most of their moisture turn the heat down to low and allow them to cook low and slow. This can take anywhere from one and half to two hours. You don't need to babysit them. Just stir every twenty to thirty minutes and walk away. You will know when they are done when they all get a deep caramel color and are sweet when you eat them. You can do this step up to a week in advance. Just put them in a container with a lid in the fridge. I gently heat them up in the microwave for about 30 seconds before topping the toasts with them.
- Heat up your french bread toasts, whether homemade or store bought, they need to be warmed in an oven for about 5-7 minutes.
- Spread an even layer of cheese onto the toasts then top with slightly warm onions.
- Serve on a pretty platter or cutting board.
- This appetizer can be served warm or at room temperature.