Onion Confit Crostini

May/June 1991

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Sweet caramelized onion and dried currants are perfectly balanced by salty capers and black-olive paste in these party-perfect crostini.

Onion Confit Crostini

Makes: 36 appetizers

Active Time:

Total Time:


  • 1 pound sweet onions, coarsely chopped
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons dried currants
  • 4 teaspoons balsamic or red-wine vinegar
  • 1 1/2 teaspoons drained capers
  • 1/3 cup black-olive paste, (olivada) or finely chopped pitted black olives
  • 36 1/2-inch-thick slices baguette, toasted


  1. Preheat oven to 375°F.
  2. Place onions in a lightly oiled, shallow 2-quart baking dish. Toss with oil, salt and pepper. Cover and bake for 45 minutes. Uncover and bake until tender and just starting to brown, about 10 minutes longer. Stir in currants, vinegar and capers.
  3. Before serving, spread 1/2 teaspoon olive paste or chopped olives over one side of each toasted piece of baguette. Top with 2 teaspoons of the onion confit.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the onion confit (Steps 1-2) for up to 4 days.


Per appetizer: 40 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 6 g carbohydrates; 1 g protein; 1 g fiber; 66 mg sodium; 20 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch

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Recipe Categories

Health & Diet Considerations
Low carbohydrate
Diabetes appropriate
Ease of Preparation
Total Time
More than 1 hour
8 or more
Main Ingredient
Vegetarian, other
Preparation/ Technique
May/June 1991
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