2 tablespoons butter
2 yellow sweet onions, peeled and julienned
1 minced garlic clove
½ teaspoon minced fresh thyme
3 tablespoon brandy
Salt and pepper, to taste
15 baguette slices
1 Pazazz apple, core removed, thinly sliced (thirty thin slices)
1 cup shredded aged Gouda cheese, divided
¼ cup chopped parsley, for garnish
In a sauté pan over medium-high heat, melt butter. Add onions and garlic and caramelize for 20 to 25 minutes or until the onions turn a deep brown color, without burning. Add fresh thyme and then deglaze with brandy. Cook until brandy is dissolved. Season to taste with salt and pepper; set aside.
Evenly spread onion mixture on baguette slices. Top each baguette with two apple slices and equal parts shredded Gouda. Place in a preheated broiler and broil just until cheese is melted; garnish with fresh parsley and serve. Makes 15
Recipe by Chef Andrew Kintigh – Hy-Vee, Inc.