Toasted Gruyere, Golden Onion, And Apple Sandwiches
Gourmet March 1995

1 tb olive oil
1 lb onions; sliced thin
2 tsp chopped fresh rosemary leaves or 1/ 4 teaspoon dried
2 tsp white-wine vinegar
4 oval slices rye bread
1/2 granny smith apple
1/4 lb thinly sliced gruyere cheese;

In a 10-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook onions with rosemary, stirring occasionally, until golden, about 10 minutes. Stir in vinegar and salt and pepper to taste and cook until vinegar evaporates. Cool onion mixture. Preheat broiler. On a baking sheet toast both sides of bread about 3 inches from heat until golden. Core apple with a melon-ball cutter and cut crosswise into very thin slices. Divide onion mixture among toasts, spreading evenly, and cover with overlapping apple slices. Cover apple slices with Gruyere and broil sandwiches until cheese is melted and bubbling, about 1 minute. Serves 4