½ tbsp [7 ml] unsalted butter
1 medium yellow onion, sliced thin
2 slices whole grain bread from a large load
1 garlic clove
4 oz [113 g] soft goat cheese
2 tsp [10 ml] herbes de Provence
1 cup [250 ml] cannellini beans, cooked and drained
2 tbsp [30 ml] red wine vinegar
2 cups [500 ml] mache
½ cup [125 ml] chopped radicchio
1 tsp [5 ml] extra virgin olive oil
Sea salt and pepper to taste
Over medium heat, melt the butter in a large pan. Add all of the sliced onions and stir to coat. Leave them on medium low heat, and stir every once in a while until they turn a golden brown color. This should take about 20 minutes.
When the onions are done, let cool until warm. In a mixing bowl, add the beans, mache, radicchio, vinegar and a pinch of salt and pepper. Add the caramelized onions to the bowl and mix. You will need to use your fingers to separate the tangled onions. Add the tsp [5 ml] olive oil, taste and adjust seasoning to taste.
Warm a grill or grill pan (you can use a toaster as well). Toast the bread slices on the grill, grill pan or toaster. While they are still hot, rub the raw garlic clove on one side of each slice. The heat will release the garlic flavor. Spread goat cheese on the garlic side of the toast and sprinkle herbes de Provence on top of the cheese. Place the toasted bread on two serving plates and pile half of the caramelized onion salad on each. Sprinkle with fresh pepper and serve.
Recipe Credit: Adapted from Sprouted Kitchen