Onion Crostini with Fig Jam and Blue cheese

Ingredients :

1 large vidalia onion ,(about 12 oz), peeled, halved, and thinly sliced

2 tablespoons extra-virgin olive oil

¼ teaspoon kosher salt

2 teaspoons balsamic vinegar

1 baguette , sliced into ¼-inch rounds

⅓ cup fig preserves

1 baguette

¼ cup blue cheese crumbles

2 sprigs fresh rosemary , torn or roughly chopped

freshly ground black pepper , for serving

Instructions

Caramelize your onion. Add the olive oil to a large cast iron or heavy bottomed skillet over medium high heat. Add the onions and sprinkle with the kosher salt. Cook the onions for 5 minutes or until they start to soften, stirring so they don't crisp or brown in spots. Reduce the heat to medium-low, cover with a lid, and continue to cook for about 1 hour, stirring the onions every 10-15 minutes or so.

The onions will reduce and become more golden and jammy as they cook, giving off a rich nutty aroma. If the onions look like they're beginning to burn or crisp, stir in a splash of water or broth and scrape the caramelized fond from the bottom of the pan for the onions to absorb.

Add the balsamic vinegar in the last 10 minutes of cooking then remove from the heat.

Preheat oven to 400°F. Arrange the baguette slices on a sheet pan lined with parchment paper or foil.

Spread 1-2 teaspoons of fig jam on each baguette round, then top with a pile of caramelized onion and a chunks of blue cheese. Place in the oven to toast for about 4-5 minutes. Remove from the oven and top with fresh rosemary and a couple of grinds of black pepper.

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