Toasted Fontina and Onion Jam Panini

In 'The Big Book of Appetizers' by Meredith Deeds and Carla Snyder

• Ready In: 1 hr 14 mins
• Yields: 28 appetizers

Ingredients

• 4  tablespoons unsalted butter
• 2  lbs red onions, thinly sliced
• 1  teaspoon sugar
• 1  teaspoon salt
• 1  teaspoon  minced fresh thyme
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 cup  balsamic vinegar
• 1 1⁄2 baguette, sliced into 56 slices
• 1⁄2 cup butter, at room temperature
•  salt
•  fresh ground black pepper
• 2  cups  grated Fontina cheese

Directions

1. Heat a large skillet over med-high heat; add 4 tablespoons butter.
2. When it has melted, add the onions, sugar, salt, thyme, and black pepper.
3. Saute for 5 minutes, stirring the onions until they become soft, then turn the heat to low and cook the onions slowly, stirring occasionally, until they are very soft and browned, about 30 minutes.
4. Add the balsamic vinegar and turn the heat back to med-high.
5. Cook the onions until the vinegar has evaporated, about 1 minute.
6. Remove the pan from the heat and set aside.
7. Butter the baguette slices and lay them, buttered side down, on a work surface.
8. Spread some of the onion jam on the unbuttered side of half the baguettes, and season with salt and pepper if desired.
9. Top the onion jam with about 1 tablespoon of the grated cheese.
10. Top the cheese with a baguette slice, buttered side up.
11. Heat a panini maker or a large, nonstick skillet over medium heat.
12. Arrange 4 or 5 of the panini on the hot surface.
13. Close the lid of the panini maker or, if using, a skillet, weight the panini down with a smaller heavy skillet that fits inside the one you are cooking inches.
14. It should take about 2 minutes to cook the panini until brown in a panini maker.
15. If using a skillet, cook 2 minutes on the first side, 1-2 minutes on the second side.
16. Arrange the cooked panini on a platter.
17. Serve hot or at room temperature.