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1
Position an oven rack 4 inches below the broiler element and preheat the broiler.
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2
To make the toasts, arrange the baguette slices on a baking sheet and brush on one side with some of the olive oil.
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3
Broil until brown, 2 to 3 minutes.
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4
Turn the toasts and broil the other side.
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5
Remove the toasts from the oven and while warm, rub one side of each toast with the cut surfaces of the garlic clove.
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6
Transfer to a rack to cool.
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7
To make the confit, heat the butter and remaining olive oil in a large skillet over medium heat.
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8
Add the onions and sugar, and season with salt and pepper.
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9
Cook, stirring occasionally, until the onions are soft, 15 to 20 minutes.
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10
Increase the heat to medium-high.
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11
Add the wine and cook, stirring occasionally, until the wine is reduced and the onions are a deep golden brown, 15 to 20 minutes more.
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12
Add the thyme; taste and adjust for seasoning with salt and pepper.
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13
To serve, place the reserved toasts on a large serving platter and top each piece with a spoonful of confit.
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14
Garnish each with a sprig of thyme.
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15
The toasts can be made up to 2 days ahead and stored at room temperature in an airtight container.
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16
The confit can also be made ahead and will actually improve as the flavors marry.
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17
Refrigerate the confit in an airtight container for up to 4 days.
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18
Onions need circulating air to stay fresh.
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19
Vidalia onions are particularly tricky due to their high sugar content.
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20
One of the best ways to store Vidalia onions is in the cut-off legs of pantyhose: drop an onion down the leg, tie a knot, and repeat.
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21
Hang the onion-filled hose from a hook in a cool, dry place.
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22
They will keep for months.
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23
Alternatively, wrap them separately in paper towels and refrigerate.
