INGREDIENTS
1
can (11 oz) Pillsbury® refrigerated crusty French loaf
2
tablespoons olive or vegetable oil
2
medium sweet onions, thinly sliced (about 2 cups)
2
teaspoons garlic, finely chopped
1
teaspoon kosher (coarse) salt
2
tablespoons packed brown sugar
1/2
cup chicken or vegetable broth
1/4
cup cream cheese or chèvre (goat) cheese, softened (2 oz)
1
teaspoon chopped fresh thyme or oregano leaves
DIRECTIONS
1
Heat oven to 350°F. Bake French loaf as directed on can. Cool 5 minutes.
2
Meanwhile, in 2-quart saucepan, heat oil over medium-high heat. Stir in onions and garlic; cook uncovered 10 minutes, stirring every 3 to 4 minutes. Add salt, brown sugar, vinegar and broth. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
3
Meanwhile, cut ends off cooled loaf; cut loaf crosswise into 24 slices, about 1/2 inch thick. Arrange slices on ungreased cookie sheet. Spray each slice with cooking spray until lightly coated. Return to oven; bake 8 to 10 minutes longer or until lightly toasted.
4
Remove saucepan cover, increase heat to medium-high. Cook 2 to 5 minutes, stirring frequently, until most of the liquid is reduced and the mixture is the consistency of jam. Remove from heat; set aside.
5
Place 1 teaspoon caramelized onions on each toasted bread slice; top with 1 rounded teaspoon cream cheese. Sprinkle with herbs.
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