Caramelized Onion with Steak and Blue Cheese Bruschetta Recipe: I am a big fan of bruschetta recipes. They are basically a blank canvas whereby you can fill them with just about anything tasty that you can think of. I like to think of them as little mini pizzas on baguette bread. The simplicity of making bruschetta is another reason I like to have them in my arsenal. You can prepare them ahead of time, cover with foil and leave in the fridge until just before go time!
The traditional standard of bruschetta consists of toasted bread topped with garlic, olive oil and tomatoes. So when I use the term bruschetta, it is in essence more of re-imagining of the classic Italian dish. Rather than top with cold toppings, I typically like to toast the bread with olive oil, salt and pepper and then cover it with some tasty toppings and throw it back in the oven. Most of my bruschetta recipes are more of a hot appetizer and further pull away from the traditional sense of the recipe.
Here is an example of the 2 step baking process I use:
Then when they come out of the oven for the second time, the caramelized onion with steak and blue cheese bruschetta are piping hot and actually need a few minutes to cool off!
The blue cheese is nice and strong and pairs well with both the steak and the caramelized onions. Everything together provides a multi-leveled explosion in your mouth. Wash it down with a nice glass of medium to heavy bodied red wine and you are more than good to go!
Makes me want the weekend to be here already!
Live to Eat!
- 2 Large Yellow Onions (sliced thinly)
- 4 Tablespoons Olive Oil (divided)
- 1 Tablespoon Brown Sugar
- 1 Teaspoon Salt plus a Pinch
- 1 Teaspoon Pepper
- 1 French Baguette Bread
- ½ - 1 Cup Blue Cheese (a wedge)
- ½ - 1 Pound Steak (very thinly sliced)
- Preheat Oven to 400 Degrees
- In a large saucepan heat up 2 tablespoons olive oil on low heat.
- CARAMELIZE ONIONS: Add the onions and cook on low for 15-20 minutes, until soft and translucent, then add a pinch of salt and the brown sugar.
- Cook onions for an additional 10-15 minutes, until brown and caramelized. Keep temp low so as to not burn the onions.
- While the onions cook, take the french bread and cut on the bias (diagonal) to get the most surface area on your bread. Should be about ¼ inch thick.
- Line bread on a baking sheet and brush remaining olive oil on each piece. Sprinkle with salt and pepper.
- Bake for 10 minutes and remove from oven.
- Top with a smear of blue cheese (as if you were buttering bread), then the steak and onions and then about 1 teaspoon worth of blue cheese.
- Cook in oven for 10 additional minutes.
- Allow to cool and serve.