Toasted goat cheese crostini with basil and red onion jam from Food52

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Notes about this recipe

  • Barb_N on December 25, 2018

    The onion jam component is flawed. The onions are sliced and never break down so one needs to place long strings of onion onto the crostini. The onions are first cooked with the lid on, thus will never caramelize. There is only 1/4 c sugar so reaching a jam-like consistency doesn’t happen. I added more sugar part way through cooking but still no luck. The conversation about them when served: “are these the onions?” “It’s onion jam” “no, these are onions”

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