Recipes Gruyère Toasts with Caramelized Onions and Sherry Be the first to rate & review! Cocktail Party Recipes By Tom Colicchio Tom Colicchio Instagram Tom Colicchio is the chef and owner of Crafted Hospitality and the head judge and executive producer of the Emmy-winning Bravo hit series, Top Chef. He hosts the iHeart Radio podcast, Citizen Chef. Food & Wine's Editorial Guidelines and Sisha Ortuzar Updated on January 12, 2023 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 1 hrs 20 mins Yield: 4 dozen toasts Ingredients 1/4 cup extra-virgin olive oil 4 large onions, thinly sliced 1/4 cup fino sherry 1 1/2 teaspoons caraway seeds, lightly toasted Kosher salt and freshly ground pepper 12 slices of rye bread from a square loaf of rye or European pumpernickel bread 1/2 cup whole-grain mustard 10 ounces Gruyère cheese, coarsely shredded Directions Heat 2 tablespoons of the olive oil in each of 2 large skillets. Add half of the onions to each skillet and cook over moderately low heat for 1 hour, stirring occasionally, or until nicely browned. Scrape all of the onions into 1 skillet. Stir in the sherry and caraway seeds and cook until the sherry is completely absorbed, about 1 minute. Season with salt and pepper. Preheat the oven to 400°. Lightly spread 1 side of each slice of bread with the mustard and arrange on a large baking sheet. Top with the onions and cheese. Season with pepper. Bake the open-faced sandwiches for 6 minutes, or until the cheese is melted and the edges of the bread are toasted. Transfer the toasts to a cutting board and cut into triangles. Make Ahead The recipe can be prepared through Step 2 up to 4 hours ahead. Rate it Print