Caramelized Onion and Cranberry Crostini
- 1 (8-ounce) package light cream cheese, softened
- 2 teaspoons chopped fresh thyme
- 1 long baguette, cut into 1/2-inch slices
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 to 3 cups slivered onion quarters* (about 2 large yellow onions)
- 1 teaspoon salt
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts
Mix cream cheese and thyme in small bowl. Set aside or cover and refrigerate until ready to serve.
Preheat oven to 400°F. Lay bread slices on baking sheet in a single layer. Brush top side of bread with olive oil. Toast in oven for 10 to 12 minutes until top is golden. Remove from oven and set aside to cool. Meanwhile, heat Presto® 11- or 12-inch Electric Skillet at 350°. Heat olive oil and butter in skillet. Add onions and salt; sauté until they begin to brown, about 12 to 14 minutes, stirring frequently. Add cranberries. Cook until onions are translucent and browned and cranberries are softened, about 10 minutes. If skillet starts to dry and onions stick, add 1 to 2 tablespoons of water at a time and stir. This will aid in caramelizing by deglazing the skillet. Remove mixture and cool slightly or completely.
Before serving, stir chopped walnuts into onion mixture. Spread cream cheese equally among toasted bread slices. Top with onion mixture.
*To make slivered onion quarters, cut onion in half crosswise then slice into thin wedges. To make quarters, slice wedges in half.