French Onion Crostini
Makes 16 crostini

Ingredients:
1 large onion
2 tablespoons olive oil
1/4 teaspoon Kosher salt
4 ounces Gruyère, shredded
1-2 teaspoons fresh thyme leaves
16 baguette slices, 1/2-inch thick
Olive oil for brushing
1-2 cloves peeled garlic for rubbing

Directions:
1. Slice the onion in half, then each half into half moon slices about 1/8-inch thick. 

2. In a large skillet, sauté the onion slices in the olive oil over a medium-low heat for about 30 minutes stirring frequently. The onions will be soft and silky with a lovely golden brown color when done. Set aside until ready to assemble the crostini. (This step may be done a day or two ahead of time.) 

3. Prepare the crostini by arranging the slices in a single layer on a rimmed baking sheet. Lightly brush both sides of each slice with olive oil. In a hot 425 F oven, toast the first side to a golden brown, turn and toast the second side. (The second side toasts much faster – watch!) 

4. When just cool enough to handle, rub a peeled clove of garlic on one side of the toasted crostini. 

5. Top the each slice with shredded Gruyère and return to the oven. Remove once the cheese has melted but not browned. 

6. Spread a spoonful of the caramelized onions on each crostini. Sprinkle with the fresh thyme leaves, and serve.