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ASIAGO CHEESE WITH GLAZED CIPOLLINE ONIONS

(Serves 4)

1-1/2 pounds cipolline onions

3/4 cup dry Marsala wine

3 tablespoons honey

3 tablespoons water

1-1/2 tablespoons butter

Juice of 1 orange

1 teaspoon chopped fresh thyme

Salt and pepper

1 tablespoon red wine vinegar

8 ounces Asiago cheese

4 slices Italian bread, toasted and brushed with olive oil

Bring a large saucepan of water to a boil.

Cook the onions 2 minutes.

Drain and rinse under cold water.

Slice off the ends and remove the onion skins.

Place a sauté pan over medium heat.

Add the Marsala, honey, water, butter, juice, and thyme.

Add the onions and bring to a simmer.

Cover and cook until the onions are tender, about 15-20 minutes.

Remove the cover, season with salt and pepper.

Simmer 3-4 minutes until sauce reduces to a glaze.

Remove from heat and stir in the vinegar.

Set aside to cool to room temperature.

Slice the Asiago into 4 equal pieces.

Place one slice on each individual serving plate.

Mound the onions on top of the cheese.

Serve with slices of Italian toast.

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