These little toasts are a warm and flavourful appetizer. Top baguette slices with caramelized onions cooked in balsamic vinegar and cheese, then warm on the grill.

Yield: Makes 28 slices.



  • 3 cups chopped onions
  • 3 tbsp salted butter
  • 1 1/2 tsp granulated sugar
  • 1 tbsp balsamic vinegar
  • 28 - 30 baguette slices, 1/4 inch (6 mm) thick
  • 1 cup shredded mozzarella cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 tsp freshly ground pepper


  1. In a heavy frypan, sauté onions in butter over low heat until softened, about 5 - 7 minutes.
  2. Stir in sugar and continue to cook over low heat, stirring occasionally until onions are glazed and golden brown, about 10 - 12 minutes.
  3. Add balsamic vinegar and cook, stirring constantly, until vinegar is evaporated; cool.
  4. Preheat natural gas barbecue on low heat for 10 - 15 minutes. Meanwhile, spread onion mixture evenly over one side of each baguette slice.
  5. Combine mozzarella and Parmesan cheese with pepper; sprinkle over tops.
  6. Place baguette slices, cheese side up, on a grill topper. Grill, with lid down, over low heat on natural gas barbecue for 3 - 5 minutes or until bread is toasted and cheese is melted.
Nutritional analysis per baguette slice:

88 calories, 2.9 g fat, 3.6 g protein, 12.1 g carbohydrate, 1 g fibre, 130 mg sodium