Carmelized Onion & Robusto Crostini

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 12 lbs Spanish onions, peeled and sliced into thin strips (large)
• 2 teaspoons fresh thyme, chopped (or 1/4 tsp dried)
• robusto cheese, 2 cups, grated

1. Add butter and olive oil to a saucepan just large enough to hold the onions, over medium heat.
2. When butter melts, add the onions, stir to combine and then cover the pan.
3. Reduce the the heat to med-low and cook, stirring occasionally until onions have wilted and given up their juices (about 30 minutes).
4. 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).
5. 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.
6. Remove the onions and place in a bowl.
7. Allow to cool to room temperature.
8. 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.
9. When ready to serve, preheat oven to 375F.
10. 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.
11. Bake for about 8 minutes, until the crostini are bubbling and golden brown.
12. Serve hot or warm.

olive oil, butter, onions, fresh thyme, robusto cheese

Taken from www.food.com/recipe/carmelized-onion-robusto-crostini-472223 (may not work)