Crostini with pâté and sweet onion

• restaurant Boter 50 g
• AH Zoete uien 200 g
• restaurant Brood 300 g
• Olijf Olie 60 ml
• restaurant Roompate 300 g
• Frisse Droge Witte Wijn 50 ml
• AH Knoflook 1.5 g
• AH Zwarte peper gemalen 2 g
• AH Platte peterselie 5 g

1. Melt the butter in a skillet. Sauté the onion over high heat, then reduce to low. Cook for 30 minutes until tender, stirring occasionally. Remove from heat and let cool to room temperature. 2. Preheat your oven to 200 °C. Slice the bread into 8 pieces and cut each in half. Brush lightly with oil and toast in the oven for about 6 minutes until golden, flipping halfway through. Allow to cool. 3. Whisk the pâté with the wine and garlic until smooth. Spread the mixture generously over the crostini. Top with the onions and season with pepper. Serve garnished with chopped flat-leaf parsley.