Ingredients for - Open-Faced Wine Braised Fig and Caramelized Onion Sandwich
How to cook deliciously - Open-Faced Wine Braised Fig and Caramelized Onion Sandwich
1. Stage
To prepare the caramelized onions, slice each onion in half and slice into 1/8-inch slices. Pour olive oil in a large sauté pan and add in onions, salt, pepper, thyme, and sugar. Cook onions over medium-high heat for about 18-20 minutes or until onions are golden brown. Add in the roasted yellow and red sweet peppers and fig balsamic vinegar; remove from heat.
2. Stage
Prepare the figs by cutting off the stem end and cutting the fig in half and place cut side down in a sauté pan with the wine; simmer on low to medium-low heat until wine is reduced by 2/3; remove from heat.
3. Stage
Combine the olives, honey, and oil in blender, set aside.
4. Stage
Turn the oven to broil. Cut bread into 4 equal parts and cut each part in half horizontally. Brush the cut sides of the bread with the butter and arrange on a foil lined baking sheet. Place under the broiler for about 2 minutes or until bread is lightly toasted.
5. Stage
Once bread is toasted remove from the oven and put an equal amount of olive honey spread, an equal amount of caramelized onion/pepper mixture, an equal amount of fig halves, and the shaved Manchego cheese. Place back under the broiler to melt the cheese.
6. Stage
To serve, place two slices of the open-faced sandwich on each plate; sprinkle with chopped parsley as a garnish.
