Pain-Free Living

Preparation time: 30 minutes
Cooking time: 30 minutes

Yield: Makes 24 toasts (12 servings)
Serving size: 2 toasts

Ingredients

3 tbsp extra virgin olive oil, divided
2 large purple onions, cut in half and sliced 1/8” thick (3½ cups)
1/8 tsp sea salt
7 oz goat cheese, softened at room temperature
2½ tsp fresh thyme leaves, removed from stems (or 1 tsp dried), plus sprigs for garnish
1 baguette, sliced ¼” thick on the diagonal

Preparation

1. Heat 1 tbsp of the olive oil in a 10″ skillet over low heat. Swirl the skillet so the olive oil covers the bottom of the pan evenly. Add the onion and sea salt and sauté over low heat, stirring frequently, until thoroughly softened and browned, 30 minutes. Patience is key. Resist the temptation to raise the heat because the onions will burn. The onions will reduce to a little over ½ cup. Set aside.

2. While the onions are caramelizing, preheat the oven to 400F. Place 24 baguette slices on dry cookie sheets and bake, uncovered, 7 minutes. When done, the toast centers will give slightly when lightly pressed. Let cool. Place goat cheese and thyme leaves in a bowl and mix well. Set aside.

3. Assemble the toasts: Spread 1 tsp goat cheese mixture on each toast, lightly drizzle with the other 2 tbsp olive oil (a few drops per toast), top with 1 tsp caramelized onions, and garnish with thyme sprigs.

Nutrition Facts

Per serving:
Calories: 135
Protein: 5g
Total fat: 9.3g
Saturated fat: 6g
Cholesterol: 5.8mg
Sodium: 205mg
Dietary fiber: 1.5g