Gruyere Toasts with Caramelized Onions and Sherry

• 1/4 cup extra-virgin olive oil
• 4 large onions, thinly sliced
• 1/4 cup fino sherry
• 1 1/2 teaspoons caraway seeds, lightly toasted
• Kosher salt and freshly ground pepper
• 12 slices of rye bread from a square loaf of rye or European pumpernickel bread
• 1/2 cup whole-grain mustard
• 10 ounces Gruyere cheese, coarsely shredded

1. Heat 2 tablespoons of the olive oil in each of 2 large skillets.
2. Add half of the onions to each skillet and cook over moderately low heat for 1 hour, stirring occasionally, or until nicely browned.
3. Scrape all of the onions into 1 skillet.
4. Stir in the sherry and caraway seeds and cook until the sherry is completely absorbed, about 1 minute.
5. Season with salt and pepper.
6. Preheat the oven to 400.
7. Lightly spread 1 side of each slice of bread with the mustard and arrange on a large baking sheet.
8. Top with the onions and cheese.
9. Season with pepper.
10. Bake the open-faced sandwiches for 6 minutes, or until the cheese is melted and the edges of the bread are toasted.
11. Transfer the toasts to a cutting board and cut into triangles.

extravirgin olive oil, onions, fino sherry, caraway seeds, kosher salt, bread, wholegrain mustard, gruyere cheese

Taken from www.foodandwine.com/recipes/gruyere-toasts-with-caramelized-onions-and-sherry (may not work)