Roasted Onion Crostini 16

Grilling doesn’t always have to involve fatty meats.  In fact, sometimes no meat needs to be involved at all.  We’ve shown time and time again that you can make all manner of food on the grill other than meat whether grilled romaine, naked corn, or grilled peaches in a butter rum sauce, and many more.  This time the Grillin’ Fools show their continued love of the crostini, which is Italian for toasted bread.  We have done crostinis many different ways on this site.  Check here for other crostini recipes.  To read more about this recipe, see below as Tom gives you the step by step, picture by picture instructions…

Ingredients:

1 loaf French bread
olive oil
goat cheese or any creamy cheese that melts nicely
1 large red onion
1/3 cup aged balsamic vinegar
2 tsp agave nectar or simple syrup

Set up grill for direct grilling with a medium fire (275-325 degrees).  Place whole onion, skin and all, in center of grill and close lid.  Cook for three hours, turning onion every 30 to 45 minutes (our grill was approximately 300 degrees):

Roasted Onion Crostini 1

Remove onion from grill and let cool:

Roasted Onion Crostini 2

Peel the onion and slice into thin pieces:

Roasted Onion Crostini

Roasted Onion Crostini 6

Place into bowl and add balsamic vinegar and simple syrup:

Roasted Onion Crostini 8

Roasted Onion Crostini 11

Mix well and set aside while allowing the flavors combine.  After approximately 30 minutes transfer to small sauce pan, bring to simmer and cook for 10 to 15 minutes to reduce.  Remove from heat and cool to room temperature:

Roasted Onion Crostini 14

While onions cool, slice bread into thick slices and brush both sides with olive oil:

Roasted Onion Crostini 13

Place on grill and toast both sides:

Roasted Onion Crostini 15

Top each slice of bread with cheese and close lid until cheese is melted:

Roasted Onion Crostini 16

Remove from grill and top with onion mixture:

Roasted Onion Crostini 17

Roasted Onion Crostini 20

The grilled onion is sweet and the balsamic vinegar adds a rich depth of flavor that is just delicious!

If you have any questions about the Roasted Onion Crostinis, feel free to leave a comment below or shoot me an email.

If you are interested in other appetizers like this, click here.

Also, you can follow us on the Grillin Fools Facebook page and post your own grillin pictures or join the general BBQ conversation.  Or, you can follow us on Twitter @GrillinFool.

Roasted Onion Crostini
Author: 
Recipe type: Appetizer
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Toasted bread topped with roasted onion, cheese, and balsamic vinegar
Ingredients
  • 1 large red onion
  • 1 loaf French bread
  • olive oil
  • goat cheese or any creamy cheese that melts nicely
  • ⅓ cup aged balsamic vinegar
  • 2 tsp agave nectar or simple syrup
Instructions
  1. Set up grill for direct grilling with a medium fire (275-325 degrees)
  2. Place whole onion, skin and all, in center of grill and close lid
  3. Cook for three hours, turning onion every 30 to 45 minutes
  4. Remove onion from grill and let cool
  5. Peel the onion and slice into thin pieces
  6. Place into bowl and add balsamic vinegar and simple syrup
  7. Mix well and set aside while allowing the flavors combine
  8. After approximately 30 minutes transfer to small sauce pan, bring to simmer and cook for 10 to 15 minutes to reduce. Remove from heat and cool to room temperature
  9. While onions cool, slice bread into thick slices (1 to 1.5 inch thick) and brush both sides with olive oil
  10. Place on grill and toast both sides
  11. Top each slice of bread with cheese and close lid until cheese is melted
  12. Remove from grill and top with onion mixture

Tom Jones

Tom Jones

Tom Jones

@GrillinFool

https://t.co/lVWgniik3V - #GrillPorn abounds here. All meat, all the time!
@bigmoecason says, "You have 4.5 hours left to get to @qintheloustl to eat my ribs. Get to… https://t.co/DsuGOBNUwi https://t.co/ObupNPikUY - 14 hours ago
Tom Jones

Latest posts by Tom Jones (see all)

2 comments

Nice, simple, and good!

Reply

I love the onion and balsamic combo. I do a similar thing with shallots and balsamic but I wrap them in foil with the vinegar and grill/cook them together. The flavors meld together wonderfully this way. I need to try it with the crostini and cheese.

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: