- 1 1/2 tablespoons (30 g) butter, melted
- 12 thin slices white bread
- 1 tablespoon extra virgin olive oil
- 2 large onions, about 500 g in total, thinly sliced
- 1/4 cup (35 g) sun-dried tomatoes packed in oil, drained and roughly chopped
- 2 teaspoons finely chopped fresh thyme
- salt and pepper
- 1/4 cup (30 g) walnut pieces
- Preheat the oven to 230ºC. Lightly brush 12 deep bun tins with a little of the melted butter. Using a 7.5 cm pastry cutter, cut a disc from each slice of bread. Flatten each bread disc with a rolling pin, then press into the buttered bun tins to line them evenly, curving the edge of the bread slightly to make large scallop shapes.
- Brush the bread cases with the rest of the melted butter and bake for 8–10 minutes, or until crisp and golden. Set aside in a warm place until ready to fill. (If made ahead of time, keep the bread cases in an airtight container.)
- Heat the oil in a large heavy-based frying pan with a well-fitting lid. Add the onions and stir well. Cover with the lid and cook over a low heat for 20 minutes, or until the onions are very soft.
- Remove the lid, increase the heat and cook rapidly, stirring, until the onions turn a dark golden brown. Remove from the heat and stir in the sun-dried tomatoes and thyme. Season with salt and pepper to taste. (If made ahead, cool the filling and keep in the fridge, then reheat just before filling the bread cases.)
- Divide the onion filling among the croustades, then scatter the walnut pieces over the top. Serve hot.