Creamed-Mushroom Bruschetta With Caramelized Onions

• 2 tablespoons vegetable oil
• 4 small yellow onions, peeled and thinly sliced
• 2 teaspoons kosher salt, or to taste
• 1/2 cup sweet Marsala wine
• 3 tablespoons vegetable oil
• 3 tablespoons unsalted butter, cubed
• 1 1/2 pounds best-quality common mushrooms, ideally cremini or baby bella, cleaned and sliced
• 1/2 teaspoon fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste
• 2 small shallots, peeled and minced
• 3 tablespoons sherry vinegar
• 1/2 cup heavy cream
• 4 pieces rye bread, sliced thick
• Caramelized onions (see above)
• Creamed mushrooms (see above)
• 2 tablespoons minced chives

1. Heat a heavy-bottomed pan over high heat.
2. Once the pan is hot, add vegetable oil.
3. Once the oil shimmers, add the onions and salt.
4. Do not stir immediately.
5. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes, or until the onions have released liquid and started to become translucent.
6. Turn the heat down to medium and add Marsala.
7. Cook, stirring often, for what will seem like an eternity, until the onions are fully melted and dark brown, approximately 20 to 30 minutes.

vegetable oil, yellow onions, kosher salt, sweet marsala, vegetable oil, unsalted butter, common mushrooms, thyme, kosher salt, shallots, sherry vinegar, heavy cream, rye bread, onions, mushrooms, chives

Taken from cooking.nytimes.com/recipes/1014695 (may not work)