Caramelized Onion and Goat Cheese Crostini

Adventures in to re-create the delicious things consumed in Spain and Portugal continues! This comes from an amazing Tapas Bar in Sevilla called Dos de Mayo. It is ranked as Trip Advisor's 31st of the 1400 restaurants in Sevilla, and I think it should be higher. The staff is incredibly friendly, it is HOPPIN at all hours of the night, and I couldn't stop staring at this adorable pair of sisters in their 80's making dirty jokes with the bartender. Needless to say I loved my experience there immensely, and, if you are ever in the area, you must go. In the interim, make their best tapa at home and enjoy a little slice of tapas españolas at home.

Caramelized Onion and Goat Cheese Crostini
2-3 slices of a large rustico loaf cut into 2 inch long pieces. I like mine on the thin side, but feel free to adjust.
1 small sweet yellow onion sliced thin
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon salt
1.5 inch pieces of goat cheese to top the bread - I love cherry glen's monocacy ash and it was a dead ringer for whatever lovely goat cheese they used at Dos de Mayo.

Add butter to frying pan with onions and let simmer a minute or two before drizzling with olive oil. The trick to caramelizing is starting with a nice sizzling heat and then once they've started releasing some liquid, turning the heat down and letting them sit low and slow. Spread the onions out along the pan so they are all cooking nice and flat pressed against. Only stir as they start to brown to prevent any burning. I tend to turn them every 6 minutes or so. Once they are all a nice golden brown, turn off heat. Toast the crostinis and pull them out nice and hot. Add the cheese while the toast is still warm and top with still hot onions to get the cheese just a little melty before serving. Remember that even slightly imperfect caramelized onions are delicious, so don't stress too much about getting that perfect brown. I've still yet to achieve it, but have enjoyed every batch in my learning curve.