Balsamic and Demerara Onion Confit with Cranberries and Stilton

You may have to fiddle with the sugar level to your own taste--I use a little less than the recipe calls for. ~Heather.

3 cups red onion, sliced very thin (720 mL)
3 Tbsp. olive oil (45 mL)
1/2 cup sun-dried cranberries (120 mL)
4 Tbsp. demerara sugar (60 mL)
4 Tbsp. Balsamic vinegar (60 mL)
1 baguette, thinly sliced and toasted
4 oz. Stilton, Roquefort (113 g)

In a saucepan with cover, heat the olive oil gently over medium heat, tossing the onions to coat. Cover the saucepan and very gently cook the onions until they almost melt.
Remove the lid, stirring in the cranberries, demerara sugar and Balsamic vinegar. Stir to mix and turn the heat down very low. Let the juices evaporate, creating a marmalade texture. Since onions vary in sweetness, taste for a nice balance of sweet and sour. Adjust to your taste buds with a little more sugar or vinegar.
Use a teaspoon to spoon the confit on the toasted baguette slices. Use a sharp paring knife (or a small spoon for softer cheese) to add a small shaving or piece of Stilton.
The cheese may also be spread on the baguette slices with the confit on top. Serve at room temperature for the best flavour.

Source of recipe: Glenys

Balsamic and Demerara Onion Confit with Cranberries and Stilton