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Categories:
extra-virgin olive oil onions fino sherry caraway seeds kosher salt Bread whole-grain mustard Gruyere cheese
Viewed: 68 - Published at: 7 years agoIngredients
- 1/4 cup extra-virgin olive oil
- 4 large onions, thinly sliced
- 1/4 cup fino sherry
- 1 1/2 teaspoons caraway seeds, lightly toasted
- Kosher salt and freshly ground pepper
- 12 slices of rye bread from a square loaf of rye or European pumpernickel bread
- 1/2 cup whole-grain mustard
- 10 ounces Gruyere cheese, coarsely shredded
Method
- Heat 2 tablespoons of the olive oil in each of 2 large skillets.
- Add half of the onions to each skillet and cook over moderately low heat for 1 hour, stirring occasionally, or until nicely browned.
- Scrape all of the onions into 1 skillet.
- Stir in the sherry and caraway seeds and cook until the sherry is completely absorbed, about 1 minute.
- Season with salt and pepper.
- Preheat the oven to 400.
- Lightly spread 1 side of each slice of bread with the mustard and arrange on a large baking sheet.
- Top with the onions and cheese.
- Season with pepper.
- Bake the open-faced sandwiches for 6 minutes, or until the cheese is melted and the edges of the bread are toasted.
- Transfer the toasts to a cutting board and cut into triangles.
