Goat's Milk Cheese, Buttered Brown Bread And Salted Onion

• 1 red onion, halved and thinly sliced into ribbons
• Kosher salt
• 4 slices brown bread
• Butter, for spreading
• 4 thick slices (the size of a playing card) Garrotxa from Spain, or other aged goat's milk cheese
• Extra virgin olive oil, for sprinkling
• Coarsely ground black pepper
• 1 sprig thyme (optional)

1. Place onion in a bowl, and season with salt.
2. Let sit for 10 minutes.
3. Meanwhile, spread bread with a generous layer of butter.
4. Cut bread in triangles, and arrange on a plate.
5. Lay slices of cheese next to bread.
6. Pick up onion from bowl (let juices run off), and mound at edge of plate.
7. Sprinkle bread, cheese and onion with olive oil and black pepper.
8. Garnish with thyme.
9. Serve.

red onion, kosher salt, brown bread, butter, milk cheese, extra virgin olive oil, ground black pepper, thyme

Taken from cooking.nytimes.com/recipes/7156 (may not work)