Carmelized Onion & Robusto Crostini

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 1/2 lbs spanish onions, peeled and sliced into thin strips (large)
• 2 teaspoons fresh thyme, chopped (or 1/4 tsp dried)
• robusto cheese, 2 cups, grated

Recipe

• 1 add butter and olive oil to a saucepan just large enough to hold the onions, over medium heat.
• 2 when butter melts, add the onions, stir to combine and then cover the pan.
• 3 reduce the the heat to med-low and cook, stirring occasionally until onions have wilted and given up their juices (about 30 minutes).
• 4 when the onion have wilted, add the thyme and pepper; stir to combine and continue to cook, covered, stirring occasionally until the onions have darkened to a deep golden brown (about 30 more minutes). if there are any juices still in the pan, just uncover and raise the heat to medium and cook, stirring constantly for 1-2 minutes until most of the juices have evaporated.
• 5 remove the onions and place in a bowl. allow to cool to room temperature.
• 6 when the onions have cooled, add the grated cheese and stir to combine (this onion/cheese mixture can be prepared up to one day in advance and stored tightly covered in the refrigerator.
• 7 when ready to serve, preheat oven to 375°f.
• 8 arrange the baguette pieces on a cookie sheet and divide the cheese/onion mixture on top of the bread, gently smoothing the topping over the bread.
• 9 bake for about 8 minutes, until the crostini are bubbling and golden brown.
• 10 serve hot or warm.