Caramelized Onion, Fig, and Goat Cheese Crostini

Caramelization is an amazing process. Although the chemical process of caramelization is fairly complex, it is quite possibly the tastiest outcome of humankind’s enlightened use of fire.

Some confuse the process of carmelization with the Maillard reaction that leads to the wonderful brown crust that forms on the outside of a seared steak, but that is a topic for another day. As the onions are heated, the sugars they release decompose by a process that is called pyrolysis. The sugar contained in onions is sucrose (table sugar), which itself is a molecule comprised of two other sugars: glucose and fructose. One of the reasons that carmelized onions have such a rich and complex flavor is that the pyrolysis of sucrose produces many different products through different chemical reactions. Sucrose breaks apart to form glucose and fructose, the sugar molecules lose water and recombine to form larger molecules (polymers) that are unsaturated, giving caramel its brown color.

Caramelization is a gentle process that is difficult to hurry. Throughout the process volatile components are produced that give the caramelized onions their distinctive smell and taste. The rate of the reaction is sensitive to pH, being slowest at neutral pH, so adding vinegar to lower the pH of your onions can help to speed the reaction. Balsamic vinegar, which is both sweet and acidic, is often used to speed up the caramelization process while at the same time enhancing the sweet flavor of the onions.

Caramelized Onion, Fig and Goat Cheese Crostini

Ingredients
Caramelized Onions (see below)
Chèvre
A fresh Baguette
Fig Spread (I used Trader Joe’s Fig Butter)

These are such easy, elegant appetizers! Slice baguette, and toast lightly. Smear on some fig spread, top with caramelized onions and cheese, and serve.

Caramelized Onions

Ingredients
2 large Onions (white or yellow)
2 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar

Slice onions thinly. Sauté onions and olive oil in a stainless steel pan over medium heat. After about 10 min. add vinegar, and reduce heat to low. Stir every 5 min or so for an additional 45-50 min. They can be made ahead of time, and stored in the refrigerator in an airtight container for several days.

Well worth the wait!