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BRUSCHETTA: Caramelized Onion Bruschetta



  • 1 baguette
  • 2 cloves garlic
  • 1 ½ yellow onions
  • 2 tablespoons Garlic Olive Oil
  • 2 tablespoons Tuscan Herb Olive Oil
  • 1/3 cup water
  • 2 tablespoons Traditional Balsamic
  • 1 tablespoon sugar
  • 1 tablespoon butter
  • 1/4 cup toasted walnuts (optional)
  • 6 filets anchovy halved
  • 6 olives halved
  • 1 teaspoon capers (optional)


  1. Cut baguette on diagonal into slices, place on baking sheet in 425 oven. Toast until lightly golden, turning over once. Cool.
  2. Split garlic cloves vertically, and with the cut side, rub top of each bread slice. Set Aside.
  3. Combine onions, Garlic Olive Oil, Tuscan Herb Olive Oil, and water in a large covered skillet. Simmer slowly, checking occasionally. Add more water if needed. When onions are soft & limp, remove cover and continue to cook until all liquid is evaporated. The onions must not color. Separate the mixture, removing half from the skillet.

Sweet: To the remaining onions add Traditional Balsamic, sugar & butter. Again, simmer gently until liquid has evaporated. Place a spoonful on half of the baguette slices & garnish with walnuts.

Savory: Place a spoonful of reserved mixture on baguette slices and garnish with anchovy, olive and caper.