Gruyere Toasts with Caramelized Onions and Sherry

1. 1

   Heat 2 tablespoons of the olive oil in each of 2 large skillets.

2. 2

   Add half of the onions to each skillet and cook over moderately low heat for 1 hour, stirring occasionally, or until nicely browned.

3. 3

   Scrape all of the onions into 1 skillet.

4. 4

   Stir in the sherry and caraway seeds and cook until the sherry is completely absorbed, about 1 minute.

5. 5

   Season with salt and pepper.

6. 6

   Preheat the oven to 400.

7. 7

   Lightly spread 1 side of each slice of bread with the mustard and arrange on a large baking sheet.

8. 8

   Top with the onions and cheese.

9. 9

   Season with pepper.

10. 10

    Bake the open-faced sandwiches for 6 minutes, or until the cheese is melted and the edges of the bread are toasted.

11. 11

    Transfer the toasts to a cutting board and cut into triangles.

* Per serving · 4 servings · Values may vary.

No additional tips available.