French Onion Bruschetta

In by Southeastern Mills

  • Prep Time: 10m
  • Cook Time: 35m


  • 5 (8-ounce) Baguette, slice ¼? thick and toasted
  • 5 lb julienned onion
  • 2/3 c butter
  • 1/4 c vegetable oil
  • 1 1/4 c Sherry, Marsala or Madeira wine
  • 2 1/2 tbsp. Better Than Bouillon® Roasted Beef Base
  • 2/3 c chopped fresh parsley
  • 1 1/2 freshly ground black pepper
  • 2 1/2 lb shredded Swiss cheese


  1. Preheat oven to 425°F.
  2. Add the butter and oil to a large saute pan over medium high heat.
  3. Add the onions to the pan and saute until lightly browned.
  4. Add the wine to the pan and reduce for 2-3 minutes.
  5. Add the Roasted Beef Base, parsley and black pepper to the pan and stir.
  6. Top each slice of bread with 1 tablespoon of the onion mixture and top with 1 tablespoon of the Swiss cheese.
  7. Place the sheet pan directly into the oven and bake for 5 minutes or until the cheese is melted and bubbly.