Caramelized Onion Jam on Toast with Brie

Besides being smashing as an hors d’oeuvre, this savory spread will elevate an ordinary sandwich and is great served over chicken and pork chops. Only thing is, you’re unlikely to have any left over.

For the jam

1/4 cup olive oil
2 1/2 cups diced sweet onions, such as Vidalia (about 1 pound)*
3 garlic cloves, minced
1/2 cup chicken stock
1/4 cup balsamic vinegar
2 teaspoons (packed) light brown sugar
1/2 teaspoon dried rosemary, crumbled
2 tablespoons tomato paste
1/4 teaspoon Worcestershire sauce
salt and pepper

*We grew up eating Vidalias, but any sweet variety will do. You might find Maui or Walla Walla onions, or your supermarket may just label them, as ours does, "sweet onions."

For the toast

1/2 cup olive oil
1 large garlic clove, crushed
15 slices cocktail-size white or rye bread
1 wedge Brie, 10 to 12 ounces

Prepare the jam

Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and sauté, stirring frequently, until the onions just begin to brown, 10 to 12 minutes. Add the chicken stock and simmer until most of the liquid has evaporated, about 5 minutes. Add the balsamic vinegar, brown sugar, and rosemary and cook another 5 minutes. Stir in the tomato paste and Worcestershire sauce, then reduce the heat to low and simmer until the jam thickens, 2 to 3 more minutes. Add salt and pepper to taste.

Prepare the toast

Preheat the oven to 375°F.

In a microwave oven, heat the olive oil and crushed garlic clove for 15 to 20 seconds to infuse the oil with garlic. Discard the garlic. Brush one side of each slice of bread with the oil, then halve diagonally. Bake until crisp and lightly browned, 10 to 12 minutes.

To serve, bring the wedge of Brie to room temperature. Serve it alongside the onion jam (which can be served warm or at room temperature) and toast.

Makes about 30 pieces of toast and 1 cup of jam.

Make-Ahead Factor

The jam can be made 3 to 6 days ahead and kept covered and refrigerated. Bring it to room temperature before serving. The toast can be made several hours ahead. Allow it to cool, then wrap tightly in aluminum foil.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.