Avocado Toast

In “The Post“, Ben Bradlee (Tom Hanks) decides he will bring all the reporters to his home to work on the story.  Tony Bradlee (Sarah Paulson), Ben’s wife, says “I will make sandwiches”.  We decide to update the sandwiches to a 2018 popular recipe and made Avocado Toast.  This is also a vegetarian recipe, which always works well for our vegetarian party guests.  This recipe was modified from the original one found in “Fine Cooking” (June/July 2017).  As an aside, the Bradlee’s daughter, Marina (Austyn Johnson), makes a bundle selling lemonade to all the reporters every day.

AuthorTheGBYCategory, , , DifficultyIntermediate

Avocado Toast

Yields2 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

 1 tbsp Butter, unsalted
 2 Onions, sweet, halved, thinly sliced
 ½ tsp Brown Sugar, light
 ¼ tsp Baking Soda
 ½ tsp Sherry Vinegar
 Kosher Salt
 2 Hass Avocados, ripe
 1 tbsp Lemon Juice, fresh
 4 slices Multigrain Bread, lightly toasted
 ½ cup Red Peppers, roasted and chopped

1

In a Dutch oven or other heavy pot, melt the butter over medium-high heat. Add the onions, raise the heat to high and cook, stirring frequently for about 1 minute then less often until the onions begin to brown, about 5 minutes.

2

Reduce the heat to medium and add the sugar, baking soda and 2 Tbs water. Cook stirring occasionally and scraping up the browned bits on the bottom of the pot, until the liquid has evaporated, about 1 minute.

3

Add another 2 Tbs water and repeat this process until the onions are deep golden brown, about 10 minutes.

4

Add the vinegar and cook for another 30 seconds. Season to taste with salt and set aside.

5

In a medium bowl, mash the avocados with the lemon juice and a generous pinch of salt, leaving some chunky pieces.

6

Divide the avocado among the toast slices and top with the onions and peppers. Sprinkle with a little salt.

Ingredients

 1 tbsp Butter, unsalted
 2 Onions, sweet, halved, thinly sliced
 ½ tsp Brown Sugar, light
 ¼ tsp Baking Soda
 ½ tsp Sherry Vinegar
 Kosher Salt
 2 Hass Avocados, ripe
 1 tbsp Lemon Juice, fresh
 4 slices Multigrain Bread, lightly toasted
 ½ cup Red Peppers, roasted and chopped

Directions

1

In a Dutch oven or other heavy pot, melt the butter over medium-high heat. Add the onions, raise the heat to high and cook, stirring frequently for about 1 minute then less often until the onions begin to brown, about 5 minutes.

2

Reduce the heat to medium and add the sugar, baking soda and 2 Tbs water. Cook stirring occasionally and scraping up the browned bits on the bottom of the pot, until the liquid has evaporated, about 1 minute.

3

Add another 2 Tbs water and repeat this process until the onions are deep golden brown, about 10 minutes.

4

Add the vinegar and cook for another 30 seconds. Season to taste with salt and set aside.

5

In a medium bowl, mash the avocados with the lemon juice and a generous pinch of salt, leaving some chunky pieces.

6

Divide the avocado among the toast slices and top with the onions and peppers. Sprinkle with a little salt.

Avocado Toast

(Photography by: Mark Farinholt)

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