Bruschetta with Caramelized Onion, Blue Cheese and Walnuts

Ingredients:
1 loaf French bread, sliced diagonally into 1/2-inch thick slices
1/4 cup walnut oil or olive oil
1 large clove garlic, sliced in half
2 large Vidalia or sweet onions, cut into 1/4-inch slices
3-4 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
3 ounces blue cheese, crumbled
1 cup coarsely chopped walnuts (toasted, if desired)

Method of Preparation:
1. In a large skillet, heat 3 tablespoons olive oil over medium heat.  Add the onions and cook, stirring frequently, until caramelized to a golden brown; season to taste with salt and pepper.
2. While onions are cooking, place oven rack in the second from the top position.  Preheat broiler.  Brush each side of the bread slices lightly with walnut oil or olive oil.  Place in a single layer on a baking sheet.  Place under the broiler, watching carefully, until bread turns a light golden brown.  Turn slices and toast the other side.  (The slices will not all toast at the same rate, so turn, toast, and remove from pan as each slice is ready.)
3. Rub the cut side of the garlic clove over the toasted bread.  Return to baking sheet.
4. Place some of the onions on the bruschetta.  Top with some of the blue cheese and walnuts.  Place pan under the broiler just until cheese is warm and soft.  Serve immediately.

Cooking with Class airs on NBC 10 in Providence and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. The recipes were created by Linda Melfi.