Carmelized Onion & Robusto Crostini - olive oil

Method

• Add butter and olive oil to a saucepan just large enough to hold the onions, over medium heat.
• When butter melts, add the onions, stir to combine and then cover the pan.
• Reduce the the heat to med-low and cook, stirring occasionally until onions have wilted and given up their juices (about 30 minutes).
• 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.
• Remove the onions and place in a bowl.
• Allow to cool to room temperature.
• 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.
• When ready to serve, preheat oven to 375F.
• 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.
• Bake for about 8 minutes, until the crostini are bubbling and golden brown.
• Serve hot or warm.