Caramelized Onion and Fennel Crostini

Ingredients

• 1 slices crusty baguette thin
• 3 tablespoons wine dry white
• 1 large fennel bulb cored trimmed halved sliced
• 5 tablespoons olive oil 
• 12 servings salt and pepper 
• 1 tablespoon butter unsalted
• 1 large onion yellow halved sliced

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Melt butter with 2 Tbsp. olive oil in a large skillet over medium heat.
2. Add fennel and onion and cook, stirring occasionally, until mixture begins to brown, 20 to 25 minutes.
3. Pour in wine, reduce heat to medium-low, cover and cook, stirring occasionally, until golden brown and soft, 8 to 10 minutes longer. Season with salt and pepper.
4. Preheat oven to 350F.
5. Brush both sides of baguette slices with remaining 3 Tbsp. olive oil and place on a baking sheet.
6. Bake until edges are golden, 6 to 8 minutes per side.
7. Spoon 1 generous Tbsp. of topping onto each toasted baguette slice.
8. Garnish with reserved fennel fronds, if desired.