Pi Crostini: Caramelized Onion & Gruyère Circles

The perfect marriage of a savory French onion pie and a crisp crostini, this appetizer is a sophisticated nod to the mathematical constant. Sweet, slow-cooked caramelized onions are piled high on a toasted baguette slice, topped with nutty Gruyère cheese, and baked until bubbly and golden. The resulting bite is a harmonious blend of sweet, savory, and crunchy textures.

Cheese & Dairy

Ingredients

baguette, cut into 1/2-inch thick slices
tablespoons olive oil, divided
large yellow onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
oz Gruyère cheese, shredded
tablespoon fresh thyme leaves

Method

In a large skillet, heat 1 tablespoon of olive oil over medium
low heat. Add the sliced onions and salt, stirring occasionally. Cook for 30 minutes
minutes until the onions are deeply golden brown and caramelized, then stir in the pepper and thyme.
Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with the remaining 1 tablespoon of olive oil and arrange them on a baking sheet. Toast for 5 minutes
minutes until lightly golden and crisp.
Spoon a generous amount of the caramelized onions onto each crostini, spreading them evenly. Top each with a pinch of shredded Gruyère cheese.
Return the crostini to the oven and bake for 5 minutes
minutes, or until the cheese is melted and bubbly. Serve immediately.

Chef's Tip & Pairing

The key to perfect caramelized onions is patience; do not rush the process, as the deep browning is what develops the complex, sweet flavor. Pair this rich, savory bite with a crisp, dry white wine like a Sancerre or a light-bodied, earthy Pinot Noir.

From the Tini Crostini Collection