Onion crostini with goat cheese

1. Remove the rosemary needles from the stems and chop finely. Peel and mince the onions. Clean the spring onions and slice them into thin rings.

2. Add the minced onion to the pot and heat on highest level up to the roasting window, then stir in the still-wet spring onion rings and continue to cook on highest level up to the vegetable window.

3. Switch off the heat and leave the onions to rest for approx. 5 minutes. Add the rosemary and season to taste with salt, pepper and ground paprika.

4. Cut the goat cheese into thin slices.

5. Heat the pan on highest level up to the roasting window, then switch to a low level, place the baguette slices inside and toast for approx. 1 minute.

6. Flip the slices of bread, spread the onion mixture on top and lay one slice of cheese on each one. Switch off the heat, cover with the lid and bake the crostini for approx. 3 minutes, until the cheese starts to melt.