{"id":9952,"date":"2013-01-31T18:42:31","date_gmt":"2013-02-01T01:42:31","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=9952"},"modified":"2013-03-10T18:42:48","modified_gmt":"2013-03-11T01:42:48","slug":"red-onion-crostini-2","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=9952","title":{"rendered":"Red Onion Crostini"},"content":{"rendered":"<div>\n<p>3 tsp. plus 6 tsp. Olive oil<br \/>\n2oz. Pancetta (Italian Bacon), finely chopped<br \/>\n3 lg. Red onions, thinly sliced<br \/>\n1 tsp. Minced garlic<br \/>\nT. Fresh lemon juice<br \/>\n1 tsp. Fennel seeds, crushed 2 tsp. Sherry wine vinegar or balsamic vinegar<\/p>\n<\/div>\n<p>6 5 x 3 x 1\/2 -inch slices country-style bread, toasted<br \/>\nChopped fresh parsley<\/p>\n<p>&nbsp;<\/p>\n<p>Heat 3 tsp. oil in large skillet over medium-high heat. Add pancetta; saut\u00c3\u00a9 3 minutes. Add onions, garlic, lemon juice and fennel seeds; saut\u00c3\u00a9 until onions begin to brown, about 10 minutes. Reduce heat to medium; cover and cook until onions are tender, stirring occasionally, about 20 minutes. Remove from heat. Stir in vinegar. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat before continuing.)\u00c2\u00a0 Drizzle each toast slice with 1 tsp. oil. Divide onion mixture among toasts. Sprinkle with parsley and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>3 tsp. plus 6 tsp. Olive oil 2oz. Pancetta (Italian Bacon), finely chopped 3 lg. Red onions, thinly sliced 1 tsp. Minced garlic T. Fresh lemon juice 1 tsp. Fennel seeds, crushed 2 tsp. Sherry wine vinegar or balsamic vinegar 6 5 x 3 x 1\/2 -inch slices country-style bread, toasted Chopped fresh parsley &nbsp; Heat 3 tsp. oil in large skillet over medium-high heat. Add pancetta; saut\u00c3\u00a9 3 minutes. Add onions, garlic, lemon juice and fennel seeds; saut\u00c3\u00a9 until&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=9952\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-9952","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/9952","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9952"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/9952\/revisions"}],"predecessor-version":[{"id":9953,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/9952\/revisions\/9953"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9952"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9952"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}