If you’re looking for a crowd-pleasing appetizer with just the right balance of rich, tangy, and savory, these Roast Beef & Onion Canapés are it. They start with a crisp baguette base, get a layer of melted Gruyère, then are topped with tender roast beef, sweet caramelized onions, and a bold, creamy remoulade. Each bite packs in texture and flavor, making these a standout for holiday spreads or last-minute get-togethers.
If you like appetizers with layers of flavor, this one’s worth making. The sweet onions balance the sharp horseradish and Dijon, and the Cajun seasoning adds a subtle kick that keeps you going back for another. You can make the components ahead of time, which makes assembling them a breeze right before serving.
Helpful Tips
- Don’t rush the onions: Low and slow is the way to go for caramelized onions. Give them time to get that deep, sweet flavor.
- Use a serrated knife for the baguette: It helps get clean slices without crushing the bread.
- Make the remoulade ahead: The sauce gets even better after a few hours in the fridge, so mix it early and let those flavors meld.
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Roast Beef & Caramelized Onion Canapes
Ingredients
- 1 large onion thinly sliced
- 1 tablespoon olive oil
- ½ baguette sliced (12 slices)
- ½ pound deli sliced roast beef sliced
- 1 cup gruyere thinly sliced
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoon horseradish
- ½ teaspoon Cajun seasoning
- 1 teaspoon hot sauce
- ¼ teaspoon Worcestershire sauce
- 3-4 sprigs fresh thyme for garnish
Instructions
- Preheat the oven to 325°F.
- Add the olive oil to a large skillet over medium heat. Add the onions to the skillet and cook for 25-30 minutes, until caramelized.
- Spray or brush the baguette slices with olive oil. Set them on a baking sheet. Top with a slice of gruyere. Bake for 8 minutes, until the bread is crispy.
- To make the remoulade sauce, add the mayonnaise, Dijon, horseradish, Cajun seasoning, hot sauce, and Worcestershire sauce. Whisk until smooth.
- When the crostini are done, add a slice of roast beef, then some carmelized onions. Top with the remoulade and garnish with thyme leaves.
Notes
- You’ll likely have sauce leftover. If you don’t want that, cut the sauce recipe in half.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.