Crostoni with caramelized onions, sausage and stracchino. Bruschetta with sausage, stracchino and caramelized onions are an easy and tasty preparation that can be made quickly but with a unique and irresistible flavor. To make these crostoni with caramelized onions I used white onions, which cook quickly and have a slightly sweeter taste than yellow onions, but you can also use red onions or Tropea onions. This bruschetta with caramelized onions is simple to prepare, perfect as an aperitif or as a starter for a rustic and informal dinner, and also great to enjoy at home for a quick and tasty lunch or dinner. Want to try them too? Then let’s head to the kitchen and discover together how to make these delicious bruschetta with sausage and stracchino with lots of caramelized onions. If you want to stay updated on my recipes you can follow my Facebook page (here) and my Instagram profile (here) and you’ll find many Recipes for tasty bruschetta.

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Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4-5
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to make Crostoni with caramelized onions, sausage and stracchino

18 oz bread (loaf or ciabatta)
28 oz onions (white or red)
2 tbsp white wine
1 glass water
to taste salt
1 tsp sugar
11 oz sausage
7 oz stracchino

Tools

Baking tray
Frying pan
Oven

Steps to make Crostoni with caramelized onions, sausage and stracchino

To make the crostoni with caramelized onions, peel and slice the onions, then place them in a large frying pan with a glass of water, salt and oil. Cook the onions covered until they are soft. Remove the lid, pour in the wine and let it evaporate over high heat, add the sugar and as soon as the onions have browned and taken on color, turn off the heat.
To make the oven crostoni with sausage you will need day-old bread or bread that’s at most two days old. You can use any type, but loaves or semolina bread will be even better.
Cut the bread in half or into slices slightly more than 3/8 in thick, drizzle with olive oil, sprinkle with pepper and brown in a preheated oven at 392°F for 8 minutes.
Remove the bread from the oven and spread the onions on top, then add the sausage removed from its casing and crumbled and the stracchino, spreading it so it mixes with the sausage.
Return to the oven for another 10 minutes and as soon as the sausage is cooked and the surface of the crostoni is golden, remove from the oven.
Our bruschetta are ready to be served.
Prepare only the crostoni you intend to eat right away. Leftovers should be refrigerated for up to 24 hours and reheated before eating, but they will never be as good as when freshly made.