Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Friday, October 28, 2011

Balsamic Caramelized Onion and Portobello Bruschetta

I love Bruschetta! Any combination of flavors works so well on top of a good slice of toasted garlicky bread. I start by baking a fresh loaf of italian bread, and use the freshest ingredients available! You can never go wrong with that combination!
I like making the bread into a baguette and slicing half way thru it and toasting the whole bottom part, i them rub with garlic, and put the topping on it, and then slice it! Just love the way it looks and since there's crust under it, it holds it together longer!!!


2 large onions, thin sliced into half moons
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons salt
1 teaspoon pepper
2 tablespoons balsamic vinegar
2 portobellos, sliced
4 sprigs of thyme plus more for garnish
1/2 bottom of a baguette
1 raw garlic clove
a little olive oil to drizzle bread

Heat olive oil in a large frying pan. Add onions, sugar, salt and pepper and cook on low for about 45 minutes. Add portobello, vinegar and thyme and cook on low for another 15 minutes. You don't need to keep stirring, maybe 2-3 times during the whole cooking time as long as it's on low.
Remove thyme sprigs.
Toast bottom part of a baguette. Rub garlic clove cut in half all over bread and drizzle with a little olive oil. Place topping on baguette and slice it.
Serve warm or room temperature garnished with fresh thyme.


  1. oh yeah! yum. this would make a great appetizer. Thanks so much for posting.

    ~Melissa Placzek