This blog post has been compensated by Borden® Cheese. All opinions are mine alone. #BordenCheeseLove #CollectiveBias #ad
Wow friends and family with this ooey, gooey, cheesy mash-up: French Onion Bruschetta! Onions cook down and caramelize before soaking up beef broth. Season with thyme, then scoop the onions onto sliced bread. Sprinkle with two types of Borden® Cheese and broil until browned and gooey. The creamy caramelized onions and cheese pair beautifully with crusty bread. French Onion Bruschetta is sure to become a new favorite appetizer or entree.
For as long as I can remember, I’ve loved working in the kitchen, and the older I get, the more I enjoy making food for my family and friends.
Cooking has always been about sharing love and telling stories for me, and this rings true now more than ever.
Whenever I’m preparing a meal, I put on music so I can sing and dance.
As I’m sure you can imagine, kitchen singing and dancing can be downright humorous. And I’ve made my fair share of mistakes while doing so, including one that I repeat weekly.
Y’all want to guess what it is?
Singing while chopping onions.
We love onions, but chopping them gets me every time. So most evenings as I bop and sing, tears stream down my face.
One of the first times my husband saw this, he thought I’d hurt myself. Nowadays, he just shakes his head and laughs as I cry through the chopping portion of prep.
These days, food preparation is a family affair. Instead of me working alone, our toddler joins in. She loves music, singing and dancing… and she loves being in the kitchen with her mama, too.
If I need broccoli transferred from the cutting board to a (cold) pan? She’s my girl. Want something measured out? She’s got it covered, even though half the ingredients might end up on the floor in the process.
We have a blast as we create meals together. I remember doing the same with my parents, and I hope this instills a lifelong love of cooking and food in her.
This French Onion Bruschetta was inspired by our toddler. She loves soup, but it’s a messy endeavor. I wanted to take a favorite wintertime dish and transform it into something that was easier for everyone to enjoy. Since bread is another household favorite, I decided French Onion Bruschetta would be a winner.
Unsurprisingly, she loved it. So did my husband, and so did I… and I can easily see this dish becoming a part of our meal rotation because it’s quick and utterly delicious.
I headed to my local Fiesta store to grab onions, bread, thyme, beef broth, and Borden® Cheese to make this soup-bruschetta mash-up.
I love using Borden® Cheese in my recipes. The cheese’s meltiness is the stuff dreams are made of, and since French Onion calls for that kind of melty ooey-gooey goodness, I knew I needed to find Borden® Cheese.
I’m so glad I picked some up because look how it melted and browned up on top of those onions! SO good!
For this recipe, I selected two different cheeses – Borden® Cheese Mozzarella Shreds and Borden® Cheese Swiss Slices – from the dairy section, thinking the mellow mozzarella would balance out the Swiss cheese’s stronger flavor and be a good fit for our toddler.
If you’re interested in finding Borden® Cheese in your neck of the woods, check out their handy dandy store locator and pick up a package or two at your local grocery.
French Onion Bruschetta is surprisingly a quick meal to pull together. It’s not one that requires babysitting. Caramelizing the onions takes the most time and attention.
Also, French Onion Bruschetta is a fun dish to make with your children. While my toddler isn’t old enough to chop onions or caramelize them on the stovetop, she is old enough to sprinkle the cheese on before we pop the bruschetta in the broiler. 🙂
Once the bruschetta is out of the broiler, it needs to cool for 5-10 minutes, then it’s ready to be devoured!
Gather the whole family ‘round, and invite some food-loving friends to share this delicious bruschetta tonight!
Here’s how you can make it:
French Onion Bruschetta
- 4 small onions (about 4 ½ cups), sliced thin
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- 8 oz . (1 fl. cup) low-sodium beef broth
- 6 sprigs of fresh thyme , plus more for serving
- ½ loaf crusty French bread , sliced into ½” thick slices
- 4 oz . Borden® Cheese Mozzarella Shreds
- 2 ½ oz . Borden® Cheese Swiss Slices
- Heat a large nonstick skillet over medium-high heat. When warm, pour in the olive oil.
- When the olive oil is shimmering, add the thinly sliced onions to the pan. Season with salt, and stir continuously with a wooden spoon.
- Let the onions caramelize slowly, constantly stirring so the onions don’t burn on the bottom of the pan. This process should take 20-30 minutes, depending on the heat in your pan.
- When the onions have browned beautifully, add the beef broth a quarter cup at a time. Stir with the spoon as the onions soak up the broth. Do this three more times. Add the thyme leaves, and remove the pan from the heat.
- When the onions are cooked through, turn the oven on to its broil setting. Line a baking sheet with a nonstick baking mat or parchment paper, then set aside.
- As the oven preheats, slice the bread. Place the sliced bread onto the prepared baking sheet.
- Spoon the onions evenly on top of the sliced bread.
- Lay down half a Borden® Cheese Swiss Slice, then top with Borden® Cheese Mozzarella Shreds. (There’s no exact amount here – eyeball it!)
- Transfer the baking sheet to the oven, and broil for 4-6 minutes, or until the cheese has browned and is bubbling.
- Remove from the oven, and let cool for 5-10 minutes.
- Sprinkle with additional thyme leaves, and enjoy!