1. Lightly coat the inside of a 6-qt. electric or stove-top pressure cooker with cooking spray. Combine the next five ingredients (through salt) in the pot. Lock lid in place. Set electric cooker on high pressure to cook 20 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 20 minutes. Remove from heat. For both models, let stand to release pressure naturally 15 minutes. Release any remaining pressure. Carefully open lid. If desired, spread crostini with chèvre cheese. Using a slotted spoon, serve caramelized onions on top of crostinis with cheese. Sprinkle with fresh thyme or oregano.

Crostini

1. Cut French bread into 1/2-inch diagonal slices. Arrange bread slices on baking sheets. Lightly brush one side of bread slices with olive oil. Bake in a 400 degree F oven about 8 minutes or until lightly browned, turning once. Cool. To store, place in an airtight container and store at room temperature.

Crostini

For crostini, preheat oven to 400°F. Slice 1 loaf baguette-style French bread into 1/2-inch slices. Place slices on an ungreased baking sheet. Lightly coat slices with nonstick cooking spray. Bake 8 minutes or until lightly toasted.

Cover and chill for up to 2 weeks in the refrigerator (Or, store in the freezer for up to 3 months).