Caramelized Onion and Wilted Greens & Goat Cheese Toast
Active Time: 10 minutes • Total Time: 35 minutes
Yields: 4 Servings
- 2 large white or yellow onions, sliced into think half moons
- olive oil
- 1 tablespoon butter
- 1 pinch of salt
- splash of sherry vinegar
- 1/2 baguette, sliced into ½ inch-thick rounds
- 2 tablespoons olive oil (or more to taste)
- 2 handfuls greens (Baby Spinach, Power Greens, Mighty Spinach Blend, Baby Kale Blend)
- 4 ounces favorite soft goat cheese
- honey to taste
- kosher salt
Caramelize the onions: Coat the bottom of a large pan with olive oil. Add butter. Heat pan over medium heat until the butter melts and the oil shimmers. Add onions, toss in the oil-butter mixture and turn the heat to as low as the burner allows. Add a pinch of salt and stir to distribute. Once the onions begin to soften, spread them out in the pan and set the timer for 30 minutes. Stir occasionally but the key to caramelizing onion is leaving them alone to gently soften and cook. If the onions begin to dry out, add a bit more oil and stir. Once the onions begin to brown, gently scrape the pan to incorporate any brown bits. When the onions are the color of dark caramel, add a splash of sherry vinegar, stir, and remove from heat.
Wilt the greens: Add 1 tablespoon oil to a large pan and heat over medium. Once the oil shimmers, add greens and toss. They’ll wilt quickly. Add a splash of water, season with salt and pepper, toss again, and remove from heat.
Make the toasts: Preheat the broiler. Brush the bread slices with olive oil and place on a cookie sheet. Broil for 1 minute, or until the toasts are golden brown. Watch them closely as they’ll burn quickly. Remove from oven.
Once cool enough to handle, spread each toast with 1 tablespoon of goat cheese (or more to taste) and top each with a dollop of caramelized onions. Divide the wilted greens evenly across the toasts. Drizzle with honey and sprinkle with salt.
*Dairy-free or vegan? Skip the goat cheese and caramelize the onions with olive oil.