french onion soup crostinis! 🧅 🧀 🥖 made with @breakstones cottage cheese 🤭 #breakbetterwithbreakstones
A perfect Thanksgiving appetizer, plus I 100% give you permission to: (1) brag about how delicious they are, (2) remind everyone how they’re actually packed with protein, and (3) take credit for converting cottage cheese haters (not in my house!)
1. Preheat oven to 400°F. Place baguette rounds on a rimmed baking sheet and brush with 1 tbsp. olive oil. Bake for 5 minutes, until slightly golden. Set aside.
2. Slice the yellow onions in half, and then in thin, half-moon slivers. Preheat a medium-sized skillet over medium-heat, then add 4 tbsp. olive oil, onion slices, and 1 tsp. salt. Stir around for 30 seconds, and then reduce heat to medium-low and cover skillet, occasionally stirring, until onions are jammy, but still translucent. Remove cover and continue cooking onions until they are just caramelized — they should be golden brown in color.
3. To a large mixing bowl, add cooked onions, cottage cheese, shredded gruyere, grated parmesan, minced garlic, breadcrumbs, Worcestershire sauce, and black pepper. Mix together until well combined, then add about 2 tbsp. worth of cheese-onion mixture on top of each baguette round. Top with extra shredded gruyere cheese and fresh thyme, and bake for 20 minutes, or until crostinis are golden.
Best served hot, but also great at room temperature!
