French Onion Crispbread
So classic, it’s commonly known in Europe as the “original” crispbread. Baked to a golden color, this medium-bodied, natural sourdough flavor is derived from a unique blend of rye grains.
Made with:
Sourdough
Ingredients
8 WASA SOURDOUGH CRISPBREADS
1 TABLESPOON BUTTER
1 TABLESPOON OLIVE OIL
11⁄2 POUNDS YELLOW ONIONS, THINLY SLICED
1⁄2 TEASPOON FINE SEA SALT
1⁄4 CUP DRY WHITE WINE OR WATER
4OZ GRUYÈRE, SHREDDED FRESH THYME LEAVES
How to:
1.
In a large skillet, heat butter and oil over medium-high heat.
2.
Add onions and salt and cook, stirring frequently, for 15 minutes. Reduce heat to medium-low and cook, stirring occasionally, until the onions are softened and browned, about 40 minutes.
3.
When the bottom of the pan is dark with caramelized onion juices, add the wine and use a wooden spatula to scrape up the brown bits. Once the wine has evaporated, remove onions from the heat, taste, and add more salt if desired.
4.
Preheat the broiler and place an oven rack in the middle of the oven.
5.
Lay crispbreads on a large sheet pan and top with gruyère. Broil just until the cheese is melted. Top with onions and thyme and serve immediately.
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