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12slices white or whole bread, crusts removed
3 tbsp45 mLolive oil, divided
1large sweet onion (such as Spanish or Vidalia), chopped
2cloves garlic, minced
2 tbsp30 mLRobin Hood® All Purpose Flour
1 cup250 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
2 tbsp30 mLchopped sun-dried tomatoes (in oil)
1 tsp5 mLdried rosemary or 2 tsp (10 mL) chopped fresh
1/2 tsp2 mLsalt
1/4 tsp1 mLpepper
6 oz175 gBrie or Camembert, rind partially removed cut into 12 pieces
Fresh rosemary or parsley sprigs
1 : With a rolling pin, roll bread slices to flatten. Fit into large muffin cups. Brush lightly with 1 tbsp (15 mL) olive oil. Bake in a preheated 375ºF (190ºC) oven for 7 to 9 minutes, or until lightly toasted. Remove and cool.
2 : For the filling, in a saucepan, heat remaining 2 tbsp (30 mL) oil over medium-high heat. Add onion and garlic and cook, stirring occasionally, for 20 minutes or until light brown. As onion browns, reduce heat gradually. Stir in flour and cook for 2 minutes. Stir in evaporated milk and cook over medium heat, stirring until mixture thickens, about 5 minutes. Remove from heat. Stir in tomatoes, rosemary, salt and pepper.
3 : Place one piece of Brie in bottom of toast cup. Spoon onion mixture over cheese. Bake in a preheated 375ºF (190ºC) oven for 8 to 10 minutes or until hot. Let stand 5 minutes. Remove carefully to serving dishes. Garnish with a sprig of rosemary or parsley.
Use bread slices that are quite soft and as square as possible for the best shaped cups.
Make bread crumbs from crusts. Freeze for use in cooking or casserole toppings.
Make toast cups up to one day ahead. Wrap after cooling and keep at room temperature.
Onion filling can be prepared, covered and refrigerated one day ahead. Assemble cups cold and bake an extra 3 to 4 minutes. Reduce oven temperature if browning too much.
Another way to serve, is to spoon sauce over slices of toasted French bread. This is a great supper dish.
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