2 Tbsp. olive oil 6 sweet onions, sliced 1/4" thick 1/2 tsp. salt 1/2 tsp. pepper 1-1/2 c. (6-oz.) crumbled Wisconsin Gorgonzola cheese 3/4 c. (6-oz.) Wisconsin mascarpone cheese 1 loaf (13") Armenian cracker bread 1 c. chopped pecans
What to do:
1. In a 4 quart Dutch oven, heat olive oil until sizzling; add onions, salt and pepper. Cook over medium heat for 15 to 20 min., stirring occasionally, until onions are golden brown. 2. In a small bowl, stir together cheeses. Place cracker bread on cookie sheet; top with spoonfuls of cheese mixture. Top with cooked onions and pecans. Bake at 400° F for 8 to 10 min., or until cheese is melted.
