| | Directions | | 1. Heat 3 1/2 tablespoons of the oil in large skillet set over medium-high heat. Add onions and sugar; sauté, stirring often, until softened, 7 to 8 minutes. Reduce heat to medium-low. Continue to cook, stirring often, until onions are sweet and tender, 7 to 8 minutes longer. Stir in mint and vinegar and season to taste with salt and pepper. Set onion mixture aside. (Can be covered and refrigerated up to 1 week.) 2. Heat broiler. Place bread on large baking sheet; broil bread until golden brown on both sides. 3. Remove baking sheet from oven. Rub garlic over toast tops. Brush remaining 2 1/2 tablespoons oil over bread. Divide onion mixture among slices, then sprinkle with cheese. 4. Broil until cheese just melts. Transfer bruschetta to large platter and serve immediately. |
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| Ingredients | | - |  | 6 tablespoons extra-virgin olive oil |
| - | | 4 red onions (1 1/2 pounds), halved lengthwise and sliced thin |
| - | | 4 teaspoons granulated sugar |
| - | | 1 1/2 tablespoons fresh mint leaves, minced |
| - | | 2 tablespoons balsamic vinegar |
| - | | 1 loaf Country bread (12 inch loaf), sliced crosswise into 1 inch thick pieces, ends removed |
| - | | 1 clove garlic , peeled |
| - | | 3 tablespoons grated Parmesan cheese |
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