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4 onions, sliced very thin
2 Tbs. butter
2 Tbs. Olive oil
Heat the olive oil and butter in a large non-stick pot over medium
heat. When heated, add onions. Reduce heat to medium low. Cook,
stirring occaisionally, for 2-3 hours. When done, the volume of
the onions will have reduced by 3/4, and they will be a rich brown
color. They are delicious on just about anything.
Tracque
1/4 lb bleu cheese, refrigerated
1/2 lb cream cheese, refrigerated
1/2 lb jack, havarti, or other mild cheese
1/2 lb Emmentaler cheese
1/4 lb Asiago or Romano cheese
4 Tbs minced garlic
Using food processor, pass all cheeses through grater, starting
from the top of the list down. Combine all cheeses and garlic in
bowl, and mix thoroughly, either with a mixer or by hand. Put
mixture on wax paper and form into a log, rolling it in the paper
and twisting both ends like a tootsie roll. Freeze several hours.
Slice off discs 1/4" thick for use on burgers.
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Caramelized Onions