2Vidalia or other sweet onionshalved and thinly sliced
Freshly ground black pepperto taste
1teaspoonminced fresh thyme
Zest of 1 lemonplus more for garnish
Preheat the oven to 350°F.
Place baguette slices on a baking sheet. Brush them with about 3 tablespoons worth of olive oil, and lightly sprinkle them with salt. Bake for about 4 minutes, until barely golden around the edges, but not hard – they will firm up as they cool. Let them cool to room temperature.
Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally for about 20 minutes until they are very soft and nicely browned. Add a bit of water periodically towards the end if they start to stick to the pan. Season with salt and pepper. Add the spinach and a couple of tablespoons of water and sauté for another 4 minutes or so until the spinach is wilted, the water is evaporated and everything is well combined. Stir in the thyme and lemon zest. Taste and adjust the seasoning as needed.
Spoon the mixture onto the toasts. Serve pretty quickly so they don’t get soggy.