Warm Raclette Crostini with Caramelized Onions & Thyme
When harvest slows and the fields finally quiet down, the rhythm of the farm changes. The tractors rest, the barns are full, and the kitchen becomes the heart of it all again. This is the time of year when the smells of caramelized onions and melting cheese drift through the farmhouse, and we finally get a chance to pause, gather, and share something simple and good.
These little crostini are the kind of bite that never lasts long around here — warm, melty, and rich with the nutty flavour of our Cracked Black Peppercorn Raclette. They make the perfect cozy appetizer for Thanksgiving gatherings or slow Sunday evenings at home, when the fields outside are misty and quiet and the cows are settled in for the night. Interested in other cheeses we make here at the farm? Find a list of our products here —> Creekside cheese
Ingredients
(Serves 8–12 as an appetizer | Ready in about 35 minutes)
1 to 1½ crusty baguettes, sliced diagonally (1 cm thick)
2 tbsp olive oil, divided
2 medium yellow onions, thinly sliced
2 tbsp unsalted butter
1 tbsp brown sugar or honey
Pinch of salt and pepper
200–250 g Cracked Black Peppercorn Raclette (or another melty semi-firm cheese)
1–2 tsp fresh thyme leaves (plus extra for garnish)
Optional: drizzle of honey or aged balsamic
Instructions
1. Caramelize the onions
Melt butter in a skillet over medium heat. Add the sliced onions and stir to coat. Lower the heat and cook slowly, stirring occasionally, until the onions turn soft and golden — about 15–20 minutes. Stir in brown sugar (or honey), salt, and pepper, and cook 1–2 minutes more. Set aside.
2. Toast the bread
Preheat oven to 400 °F (200 °C). Arrange baguette slices on a baking sheet and brush lightly with olive oil. Bake for 6–8 minutes, flip, and bake another 4–5 minutes until lightly golden and crisp.
3. Assemble and melt
Top each toast with a spoonful of caramelized onions, a sprinkle of thyme, and a generous layer of sliced or grated Raclette. Return to the oven (or broiler) until the cheese bubbles and browns lightly — about 2–3 minutes.
4. Serve warm
Let cool slightly, drizzle with honey or balsamic if you like, and serve right away. (We recommend keeping a few aside for yourself — they disappear fast.)
A Few Notes from the Farm Kitchen
If you’re out of Raclette, La Belle Vallée or Gouda also melt beautifully.
The caramelized onions can be made a day ahead — just rewarm gently before assembling.
For a little crunch, add toasted walnuts or pecans after baking.
As the days grow shorter and the evenings cooler, we find ourselves reaching for recipes like this — unfussy, comforting, and best enjoyed with good company. We hope your home feels as full and cozy as ours does this time of year.
From all of us at Creekside Cheese + Creamery, thank you for sharing in our season.
