Bruschetta with Red Onions, Herbs, and Parmesan

Name: Bruschetta with Red Onions, Herbs, and Parmesan
Yield: Makes 8 large slices
Cuisine: Europe, Italian
Ingredients: 6 tablespoons, extra-virgin olive oil, divided; 4 , medium red onions (about 1 1/2 pounds), halved lengthwise and sliced thin; 4 teaspoons, granulated sugar; 1 1/2 tablespoons, minced fresh mint leaves; 2 tablespoons, balsamic vinegar; 1 loaf, country bread (approximately a 12-by-5-inch loaf), sliced crosswise into 1-inch thick pieces, ends removed; 1 large clove, garlic, peeled; 3 tablespoons, grated Parmesan cheese

Appetizers
Europe
Italian
Fruits & Vegetables
Eggs & Dairy
Vegetables
Cheese
Vegetarian

Appears in Cook's Illustrated September/October 1996

The original version is toasted (not baked) and flavored with olive oil and raw garlic. Serve these crisp slices as is or with a variety of toppings.

SERVES Makes 8 large slices

TIME 45 minutes

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