60 minutes
A delicious combination of roasted onions, caramelized scallions, and spicy 'nduja spread on toasted country bread.
Young Torpedo Onions Or Shallots, ends trimmed and skins removed
0 lb
to taste
to taste
to taste
Spring Onions, trimmed (including ½ inch off the green tops)
0 bunches
Country Bread, ½-inch thick
slices
Garlic Clove, halved
cloves
'Nduja, slightly soft at room temperature
0 oz
1. Roast the Onions
Preheat your oven to 300°F. Arrange the young torpedo onions or shallots on a baking sheet and roast them in the oven for 30 minutes to 1 hour, until very soft and collapsed. Let them cool slightly before cutting into halves or quarters. Season with kosher salt and freshly ground black pepper.
2. Caramelize the Spring Onions or Scallions
While the onions are roasting, heat a generous splash of extra-virgin olive oil in a large skillet over medium heat. Place the trimmed spring onions or scallions in the skillet in a single layer. Use a smaller pan to press them down slightly to promote even caramelization. Season with kosher salt and freshly ground black pepper. Cook for 8 to 10 minutes, or until soft and caramelized. Let them cool and drain any excess oil on a paper towel.
3. Toast the Bread
Toast the slices of country bread until the edges are nicely browned using a broiler or toaster. Rub the halved garlic cloves over the surface of each slice of bread and drizzle with extra-virgin olive oil.
4. Assemble the Toasts
Spread a generous amount of 'nduja over each slice of toast. Top each toast with the roasted onions and caramelized scallions. Finish with a pinch of kosher salt and a light drizzle of extra-virgin olive oil. Serve immediately while warm.
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