Brie and Caramelized Onion Toasts
6-8. variety works. good to go. 11⁄2-inch circles Layer upon layer of flavor — a base of tangy marbled rye and a topping of sweet caramelized onions and mushroomy Brie. It’s a flavor explosion. Not a marbled rye fan? Any bread Don’t have a small circle cookie cutter (about 11⁄2 inches in diameter)? That’s OK, neither did I; I used the lid from a bottle of vitamins. Scour your kitchen for anything round that’s about 11⁄2 inches in diameter and you’re 6-8 slices marbled rye bread, cut into 1 tablespoon butter 2 tablespoons olive oil, divided 2 cups sliced yellow onion 1 teaspoon Worcestershire sauce Salt and ground black pepper 4 ounces Brie cheese, sliced into 11⁄2-inch pieces Chopped fresh parsley for serving, optional paper or foil. pepper. to 375 degrees. Line a large baking sheet with parchment Heat the butter and 1 tablespoon of the oil together in a large skillet over medium heat. Add the onion and cook for 10 to 15 minutes, until dark brown, stirring occasionally (don’t try to rush this step; true caramelized onions take time to get dark brown without burning). Add the Worcestershire sauce and stir to combine. Season to taste with salt and Brush the bread circles with the remaining tablespoon of olive oil and arrange them on the prepared pan. Place the caramelized onions on the bread circles. Top the onions with a piece of cheese (one piece per circle). Bake for 5 minutes, until the cheese just starts to melt. Top with parsley before serving, if desired. From Robin Miller