| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lb |
Onions; sliced thin |
| 2 |
ts |
Chopped fresh rosemary leaves or 1/4 teaspoon dried; crumbled |
| 2 |
ts |
White-wine vinegar |
| 4 |
|
Oval slices rye bread |
| 1/2 |
|
Granny Smith apple |
| 1/4 |
lb |
Thinly sliced Gruyère cheese; (use a cheese plane if possible) |
INSTRUCTIONS
Can be prepared in 45 minutes or less.
In a 10-inch heavy skillet heat oil over moderate heat until hot but not
smoking and cook onions with rosemary, stirring occasionally, until golden,
about 10 minutes. Stir in vinegar and salt and pepper to taste and cook
until vinegar evaporates. Cool onion mixture.
Preheat broiler.
On a baking sheet toast both sides of bread about 3 inches from heat until
golden. Core apple with a melon-ball cutter and cut crosswise into very
thin slices. Divide onion mixture among toasts, spreading evenly, and cover
with overlapping apple slices. Cover apple slices with Gruyère and broil
sandwiches until cheese is melted and bubbling, about 1 minute.
Serves 4
Gourmet March 1995
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998
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