Crostini with Josephine and caramelised onions

INGREDIENTS
Caramelized onions:
- 1 small onion
- 1 tbsp. vegetable butter
- 1 tbsp. sugar
- 1 pinch of salt
- 100 ml cider or beer

Pecans:
- 50 g pecans
- 1 tbsp. tablespoon coconut sugar
- 1 pinch nutmeg
- 1 pinch salt
- 1 tablespoon water

Crostini:
- 1 baguette
- 1 Josephine

RECIPE
Cut the baguette into fairly thin slices and set aside.

1. Prepare the caramelised onions:
Cut the onion into thin strips and heat a frying pan with the vegetable butter. When the butter has melted, add the onion and cook over medium heat, stirring until the strips are soft and brown. Pour in the beer, stir well and continue to sauté until the onions have completely absorbed the beer. Remove from heat and set aside.

2. Prepare pecans:
In a small bowl, combine sugar, nutmeg, water and salt.Toast the pecans in a skillet over high heat without fat, about 3 minutes. Reduce heat and add nutmeg mixture. Mix well so that each nut is coated with the mixture.Remove from the heat and allow to cool completely (separate the nuts stuck together if necessary).

3. Assembly:
Toast the bread slices in the oven at 200°C or in a toaster.Place a piece of Josephine on each slice of bread, then place some caramelized onions and pecans on top.

- A recipe by Alie @healthyalie -