Caramelized Onion & Gruyer Crostini

I think this has been the busiest week in history, curriculum night at both kids schools (Tues and Thurs), tutor with Brenden Mon. and Wed., Om was out Wed and I was out Thurs.  Then we had the JDRF Ride yesterday (where we kicked butt I might add both in terms of fund raising and "fun" raising haHA!), drinks after, which spilled into dinner with Joanne and the T-Rex.  So lots of activities has meant very little writing and very little thinking about food or my cupboard and freezer.

Today we'll use up some of the many many naan bread in my freezer by making pizza for lunch.  That will make use of some of the left over tomato sauce.  It will also use up left over chicken.

We are heading over to James and Ann's for dinner tonight - we've decided to do an array of appetizers instead of a big meal.  I had planned on bringing a few things but it looks like Ann has a lot of it covered.  I am going to make this recipe to use up onions, cheese and a baguettte.  Looks easy and sounds good.

Caramelized Onion & Gruyer Crostini 

1 tbsp olive oil

1 tsp garlic
1 large red onion, sliced in half circles
1/2 tsp sugar
1/4 tsp salt
4 tsp Balsamic Vinegar
1/2 cup Beef Broth
2 tsp thyme, leaves only
1 loaf french bread, thinly sliced
1 1/2 cups grated Gruyère cheese, loosely packed

Preheat oven to 425°F (220°C). In a large skillet, heat olive oil. Add garlic paste and onion and cook over medium-low heat, stirring occasionally, until onion softens, 15 min. Stir in sugar and salt, then balsamic vinegar. Add beef broth and simmer until liquid evaporates, 5 to 10 min. Stir in thyme leaves, remove from the heat.

Meanwhile, remove the ends of each loaf (discard ends or save for another use), and slice each loaf into 8 pieces. Put a spoonful of the onion mixture onto each slice and sprinkle with cheese.

Bake in the oven on a parchment paper-lined baking sheet until cheese is bubbling and golden, 10 min. Serve immediately.