3 cups thinly sliced red onion (about 2 medium)
2 tablespoons olive oil
2 teaspoons sugar
¼ teaspoon salt
1 tablespoon balsamic vinegar
4 ounces Cabot Extra Sharp Cheddar or Cabot Sharp Cheddar, thinly sliced
24 (1 ½-inch) squares cut from split loaf of focaccia or slices from narrow loaf French bread, toasted if desired
About 2 tablespoons finely slivered fresh sage leaves
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COMBINE onions and oil in a large heavy skillet; place over medium heat and cook, stirring often, until moisture has evaporated and onions are just beginning to color, about 5 minutes.
REDUCE heat to low and stir in sugar and salt. Continue cooking, stirring often and adjusting heat so onions are cooking very slowly and not scorching, for 25 to 35 minutes longer or until onions are transparent and caramelized.
ADD vinegar, stirring until well blended, remove from heat and let cool. (Onions can be made ahead and refrigerated for up to 4 days.)
TOP each focaccia square or bread slice with some of cheddar and about 2 teaspoons of onions. Sprinkle tops with fresh sage.
Such a delicious and presentable appetizer for a party or gathering. I made this for book club one night and everyone insisted on getting the recipe! It was a hit!!