1.25 L onions, thinly sliced 5 cup
250 ml chicken stock 1 cup
50 ml sun-dried tomatoes, chopped 1/4 cup
75 ml parmesan cheese, grated 1/3 cup
50 ml fresh parsley, chopped 1/4 cup
20mL balsamic vinegar 4 tsp
salt & pepper to taste
25 ml olive oil 2 tbsp
1 garlic clove, minced
In skillet; bring onions, chicken stock and tomatoes to boil. Reduce heat and simmer 45 minutes, until only about 1 tablespoon (15 ml) liquid remains. Sprinkle on half the parmesan, parsley, vinegar, salt and pepper; mix well. Set aside. Cut baguette into 1/2 inch (1 cm) thick slices. Brush with mixture of olive oil and garlic. Toast at 350 F (180 C) for 5 minutes or until crisp.
Spread about 1 tablespoon (15 ml) of the onion mixture on each round. Sprinkle with remaining parmesan. Broil 2 to 3 minutes or until hot.