* 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.