3/4 cup Crumbled Gorgonzola Cheese
2 Heads of Garlic
2 Sweet Vadalia Onions
1 Tablespoon Butter
Salt and Pepper
Most of this can be done ahead of time if you need it for a dinner party and such.
Roast the garlic first(this takes about 1 1/2 hr)-Preheat the oven to 350. Collect as many heads of garlic as you would like to roast. Cut the tops off so all bulbs are exposed. Lay in a foiled and greased baking dish and drizzle bulbs with olive oil. Sprinkle with a small amount of salt. Cover pan with foil. Cook until golden brown and soft. The garlic should squeeze right out of the shell, like soft butter.
When cool to the touch, remove the cloves of garlic and place in a bowl. Mash into a paste.
While the garlic is baking, sauté on medium, 2 large onions with 1 tablespoon butter and a splash of olive oil. The onions should be less thinly sliced.
When translucent and beginning to brown, add a drizzle of balsamic vinegar. Cook until browned.
Cut the baguette on an angle in 1/2″ slices. Place on a cookie sheet with a very thin layer of olive oil. Drizzle a thin amount on the top of the bread as well and place in the oven. I set the oven broiler to low and flip the toast after 5 min. As all ovens are different make sure to keep an eye that the toast doesn’t burn. Let the other side brown lightly and remove from the oven.
Spread the roasted garlic paste on the toast- then layer the sautéed onions.
Finally add the crumbled Gorgonzola cheese- and place back in oven (with broiler on low) for just long enough to slightly melt the cheese.