Kathie Oh's Recipe

The Greatest Gorgonzola & Carmelized Onion Bruchetta

Category: specialties

2 Tbsp. olive oil
2 onions, coarsely chopped
1 Tbsp. brown sugar
1 tsp. balsamic vinegar
1/2 tsp. salt
dash white pepper
8 slices baguette bread, 1/4" thick
1/3 cup crumbled Gorgonzola or other blue cheese (feta is also good)

Heat olive oil in large skillet. Cook onions, brown sugar, and vinegar about 25 minutes over medium heat, stirring frequently. When the onions are golden brown, remove from heat and sprinkle with salt and pepper; stir.
Place baguette slices on an ungreased cookie sheet. Broil 2-3" from heat for a few minutes until lightly browned. Turn slices over so untoasted side is up.
Spread the caramelized onions over the toasted bread, and sprinkle with the cheese. Broil about 1 more minute until cheese is melted and appetizers are hot.
You can make part of this appetizer ahead. Just cook the onions and store them in the refrigerator for up to 2 days. The toasts can be prepared ahead too, and stored at room temperature, well covered. Then assemble and broil the finished appetizer. 8 servings.