Makes about 20, depending on size of baguette.
3/4 c. walnuts, toasted and chopped
2 Tbsp. unsalted butter
chicken broth, as needed
5 oz. crumbled blue cheese
1 baguette, sliced 1⁄4” diagonally
Preheat oven to 375. Put baguette slices on a rimmed baking sheet. Brush with olive oil and bake 8-10 minutes until toasted. Halve onions vertically; cut into thin slices. Melt butter in a large pan over medium heat. Add onions; stir to mix in butter. Continue cooking, stirring frequently until onions are very soft and caramel-colored. Use small amounts of broth to keep from sticking to pan. To assemble: spoon onions atop toasted baguette slices, then some blue cheese, then some walnuts. Heat under a broiler just until cheese begins to melt.
Accompany with Cooper-Garrod Cabernet Sauvignon