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Avocado Toast

Yields2 ServingsPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

Avocado Toast

 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.

Nutrition Facts

Serving Size 2 slices

Servings 2