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Balsamic Caramelised Red Onion Bruschetta

Dinner, Lunch

Low Gi Recipe Logo

10 minutes
15 minutes


  • 2 tbsp extra virgin olive oil
  • 4 brown onion peeled and thinly sliced
  • 3 tbsp balsamic vinegar
  • sea salt and ground black pepper to season


  • 4 tomato ripe, chopped
  • 2 cloves garlic minced
  • 2 tbsp fresh basil chopped
  • 2 tbsp extra virgin olive oil
  • sea salt and ground black pepper to season
  • 8 slices sourdough bread
  • 1 clove garlic peeled
  • fresh basil to serve


  • To make the balsamic onions, heat the oil in a large pan over medium to high heat. Add the onions and cook for approximately 10 minutes until soft, translucent and slightly golden. Stir frequently. Add the balsamic vinegar and season with salt and pepper and cook for another 1 - 2 minutes then leave aside to cool slightly.
  • Place the tomatoes, garlic, chopped basil and oil in a bowl and season with sea salt and black pepper if desired. Let marinate for at least 20 minutes to really allow the juices to develop.
  • While the tomato mixture is marinating, toast the bread and brush with olive oil and rub lightly with garlic. Spoon the onions onto the bread then top with tomato mixture. Garnish with extra basil leaves.


Courtesy of Australian Onions

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

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