Did you think cherries were only for sweet treats? Cherries take the savory route in this tasty tartine. The tartness of the cherries helps to cut through the richness of the sweet and tender caramelized onions and sharp cheese. Fresh thyme leaves jump in right before serving to add a hint of freshness to the dish. This recipe also makes for a melty grilled cheese—just sandwich two tartines together. Add arugula and/or ham to really hit it out of the ballpark. Use this back-pocket timesaving tip no matter if you’re team tartine or grilled cheese: adding sugar to the onions expedites the caramelization process.
1 tablespoon canola oil
1 small yellow onion, sliced (about 1½ cups)
½ teaspoon light brown sugar
¼ teaspoon kosher salt
1 tablespoon unsalted butter, softened
2 slices sourdough bread
½ cup pitted sour cherries, chopped
2 ounces sharp white Cheddar cheese, shredded (about ½ cup)
¼ teaspoon fresh thyme leaves
Sat fat 10.61g
How to Make It
Preheat oven to 475°F. Heat oil in a medium skillet over medium-low. Add onion, brown sugar, and salt; cook, stirring occasionally, until onions are soft and golden brown, 18 to 20 minutes.
Spread butter evenly on 1 side of each slice of bread. Place on a baking sheet, butter side up, and bake until lightly browned, about 5 minutes. Top bread evenly with cherries, caramelized onions, and cheese. Bake at 475°F until cheese is melted and lightly browned, 8 to 10 minutes. Sprinkle evenly with thyme.
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