Sweet caramelized onions and pungent blue cheese make a good pair in this simply elegant appetizer. Ingredients CRUST 2 cups all purpose flour 2 teaspoons baking powder 3/4 teaspoon salt 3/4 cup whole milk 1/4 cup olive oil 2 tablespoons Unsalted butter (1/4 stick) melted TOPPING 2 tablespoons Unsalted butter (1/4 stick) 2 tablespoons olive oil 3 large onions (about 2 pounds), halved, thinly sliced 1 tablespoon finely chopped fresh rosemary 1 teaspoon sugar 1/2 teaspoon salt 1 1/2 cups Blue cheese (about 6 ounces) crumbled

Instructions
CRUST:
Preheat oven to 425°F. Mix flour, baking powder, and salt in medium bowl to blend. Make well in center of dry ingredients. Whisk milk, olive oil, and melted butter in liquid measuring cup to blend. Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth. Roll out dough on lightly floured surface to 10x13-inch rectangle. Transfer dough to rimmed baking sheet. Re-form dough into 10x13-inch rectangle (dough will shrink when moved). Pierce dough all over with fork. Let dough rest while preparing topping.

TOPPING:
Melt butter with oil in large skillet over high heat. Add onions. Cook until onions are soft and beginning to brown, stirring frequently, about 10 minutes. Add rosemary, sugar, and salt. Season onions to taste with pepper. Reduce heat to medium. Continue to cook until onions are soft and dark brown, stirring frequently, about 20 minutes; cool.

Spread onion mixture evenly over dough. Sprinkle with cheese. Bake until crust is golden and cheese is bubbling, about 20 minutes. Let cool. Cut into squares and serve.


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Yields: 42 Squares
     Bon Appetit magazine, November 2006, page 112

notes:  I made this for New Year's Eve then again for a reception. The onions took 40 minutes to carmelize but was worth the waite. I would make it again with a different crust, maybe foccacia or pizza dough, am going to experiment. It was very popular with our guests.

I found the recipe made WAY too much onion. I figured whomever wrote it knew what they were doing and used all the onion it made, but it resulted in a soggy crust. Would make again but would use two small onions, NOT three large!

Very tasty, very easy. I used baguette slices instead of the crust, so this was virtually no work.

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