Roasted Pearl Onion Crostini

• 2 pounds red pearl onions
• 6 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1 thin baguette, preferably onion, sliced 1/4 inch thick
• 1/2 cup grated Parmesan cheese
• 1 tablespoon balsamic vinegar

1. Preheat the oven to 450.
2. Bring a large saucepan of water to a boil.
3. Add the pearl onions and blanch for 30 seconds; drain and let cool slightly.
4. Peel the pearl onions and trim off the roots.
5. On a large rimmed baking sheet, toss the onions with 2 tablespoons of the olive oil and season with salt and pepper.
6. Roast the onions for about 20 minutes, stirring once or twice, until they are caramelized and softened.
7. Meanwhile, brush a large baking sheet with 1 tablespoon of olive oil.
8. Arrange the baguette slices on the sheet; brush with the remaining 3 tablespoons of olive oil.
9. Sprinkle the Parmesan over the slices and bake for 7 minutes, or until the cheese is melted and the bread is crisp; transfer to a platter.
10. Sprinkle the onions with the vinegar; season with salt and pepper.
11. Mound the onions on the cheese toasts and serve warm or at room temperature.

red pearl, extravirgin olive oil, salt, thin baguette, parmesan cheese, balsamic vinegar

Taken from www.foodandwine.com/recipes/roasted-pearl-onion-crostini (may not work)