Bread And Spread Recipe

Prepare and toast the bread

Preheat oven to 400°F (200°C). Slice the loaf into 12 (about 1/2-inch) slices. Lightly brush both sides of each slice with olive oil (and a thin smear of butter if using). Arrange slices in a single layer on a baking sheet and toast in the oven 6–8 minutes, flipping halfway, until golden and slightly crisp. Remove and keep warm.

Slice and sweat onions

Heat a large skillet over medium heat. Add 1 tbs butter and 1 tbs olive oil. When shimmering, add the thinly sliced onions and 1 tsp salt. Stir to coat and cook, stirring every 2–3 minutes, until softened, about 8–10 minutes.

Caramelize slowly

Reduce heat to medium-low. Continue to cook the onions, stirring more infrequently (every 5–7 minutes), allowing them to brown slowly. If they begin to stick, add a tablespoon of water and scrape the fond from the pan. After 20–30 minutes total, when onions are richly golden-brown, stir in 1 tsp sugar and 1 tsp vinegar (if using) to balance sweetness and deglaze the pan. Taste and adjust salt. Remove from heat.

Let the caramelized onions cool slightly before assembling so they don’t make the bread soggy.

Season the crème fraîche

In a small bowl combine 1 cup crème fraîche, 1 tsp lemon juice, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Stir until smooth and taste; adjust salt, pepper, or lemon as desired. Chill briefly if preferred, but it can be used immediately.

Fry shallots

Line a plate with paper towels. Heat 1 cup neutral oil in a small saucepan or skillet to 325°F (160°C) — oil should shimmer but not smoke. Add the very thinly sliced shallots in batches (do not overcrowd) and fry, stirring gently, for 1½–3 minutes until golden brown and crisp. Use a slotted spoon to transfer to paper towels and immediately sprinkle with 1 tsp fine salt. Repeat with remaining shallots. Let cool; they will crisp further.

If you prefer baking, toss thin shallot slices with 1 tsp oil and bake on a tray at 375°F (190°C) 10–12 minutes, watching closely, until golden and crisp.

Assemble slices

Spread about 1–1½ tbs crème fraîche mixture evenly on each toasted bread slice. Top each with 1–2 tablespoons of warm (or room-temperature) caramelized onions, spreading them gently so they adhere to the crème fraîche.

Add crispy shallots and chives

Sprinkle a small handful (about 1 tsp) of crispy shallots over each slice. Finish with a light scattering of finely snipped chives (roughly 1/4–1/2 tsp per slice), a pinch of flaky sea salt, and a grind of black pepper if desired.

Serve immediately so the bread remains crisp. These are ideal served warm or at room temperature as an appetizer or snack.