The Christmas season is definitely a time for appetizers. Flitting back and forth between parties leaves little time for full meals and lots of time for small bites. I’m perfectly content with that, since appetizers are my favorite. I like their ease, their versatility, their small size.
I made these apps a while back and I’m not sure I waited so long to share them. Remember the time I made that root beer BBQ sauce? I loved it and knew I wanted to use it in multiple dishes. I slathered it on pork, put a little on a grilled cheese. Then I thought, why not pair it with caramelized onions? Caramelized onions are one of my favorite foods but I was unsure how they’d work with the root beer. Well, the result was great! The root beer BBQ is a little sweet and the onions are a little salty. It’s that perfect sweet salty balance.
This recipe calls for root beer BBQ sauce, so I’ve linked back to that recipe here to make life a little easier for you. Consider serving these at one of your upcoming holiday bashes. They’re pretty quick to make and are a great one-handed appetizer!
- 3 onions, sliced thinly
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 3 cups beef stock
- 1 loaf french bread, sliced into ½ inch thick slices
- root beer barbecue sauce
- Set the oven to broil. Place the bread on a baking sheet and broil 1 to 2 minutes until crisp. Set aside.
- Place the butter and olive oil in a sauce pan over medium high heat. Once the butter melts, add the onions to the pan. Cook for about 5 minutes until they soften.
- Add in 1 cup of beef stock, then cover. After five to ten minutes, check on the onions. Give them a stir then add another cup of stock.
- Cover again and let sit for five to ten minutes until the stock has absorbed. Add in the final cup of stock and cover.
- In ten minutes, check the onions. If the sauce has been absorbed, the onions will be finished. Remove from heat and set aside.
- Put a generous swipe of barbecue sauce onto each crostini. Top with a heaping spoonful of caramelized onions.