Vidalia Onion Confit With Garlic Toasts

Step 1: Position an oven rack 4 inches below the broiler element and preheat broiler.

Step 2: To make the toasts, arrange the baguette slices on a baking sheet and brush on one side with some of the olive oil.

Step 3: Turn the toasts and broil the other side.

Step 4: Remove the toasts from the oven and while warm, rub one side of each toast with the cut surfaces of the garlic clove.

Step 5: Transfer to a rack to cool.

Step 6: To make the confit, heat the butter and remaining olive oil in a large skillet over medium heat.

Step 7: Add the onions and sugar, and season with salt & pepper.

Step 8: Cook, stirring occasionally, until the onions are soft, 15-20 minutes.

Step 9: Increase the heat to med-high.

Step 10: Add the wine and cook, stirring occasionally, until wine is reduced and the onions are a deep golden brown, 15-20 minutes more.

Step 11: Add the thyme, taste and adjust for seasoning with salt & pepper.

Step 12: To serve, place the reserved toasts on a large serving platter and top each with a spoonful of confit.

Step 13: Garnish each with a sprig of thyme.

Step 14: Make ahead: The toasts can be made up to 2 days ahead and stored in an airtight container.

Step 15: The confit can also be made ahead and will actually improve as the flavors marry.

Step 16: Refrigerate the confit in an air tight container for up to 4 days.