Toasted Fontina and Onion Jam Panini
- Ready In:
- 1hr 14mins
- Ingredients:
- 12
- Yields:
-
28 appetizers
ingredients
- 4 tablespoons unsalted butter
- 2 lbs red onions, thinly sliced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon minced fresh thyme
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 cup balsamic vinegar
- 1 1⁄2 baguette, sliced into 56 slices
- 1⁄2 cup butter, at room temperature
- salt
- fresh ground black pepper
- 2 cups grated Fontina cheese
directions
- Heat a large skillet over med-high heat; add 4 tablespoons butter.
- When it has melted, add the onions, sugar, salt, thyme, and black pepper.
- Saute for 5 minutes, stirring the onions until they become soft, then turn the heat to low and cook the onions slowly, stirring occasionally, until they are very soft and browned, about 30 minutes.
- Add the balsamic vinegar and turn the heat back to med-high.
- Cook the onions until the vinegar has evaporated, about 1 minute.
- Remove the pan from the heat and set aside.
- Butter the baguette slices and lay them, buttered side down, on a work surface.
- Spread some of the onion jam on the unbuttered side of half the baguettes, and season with salt and pepper if desired.
- Top the onion jam with about 1 tablespoon of the grated cheese.
- Top the cheese with a baguette slice, buttered side up.
- Heat a panini maker or a large, nonstick skillet over medium heat.
- Arrange 4 or 5 of the panini on the hot surface.
- Close the lid of the panini maker or, if using, a skillet, weight the panini down with a smaller heavy skillet that fits inside the one you are cooking inches.
- It should take about 2 minutes to cook the panini until brown in a panini maker.
- If using a skillet, cook 2 minutes on the first side, 1-2 minutes on the second side.
- Arrange the cooked panini on a platter.
- Serve hot or at room temperature.
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