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INGREDIENTS:

3-4 medium white onions, peeled, halved and thinly sliced
1 Tbs finely chopped fresh rosemary
Olive oil for sautéing onions
Approx. 3/4 loaf Italian style country bread cut into 3/4-inch thick slices
Approx. 6-8 ounces gorgonzola cheese
2-3 dozen seedless red grapes, thinly sliced crosswise

PROCEDURE:

Get the onions going in a large, heavy bottomed pan...on medium to medium high heat....with a splash of olive oil with 1 generous Tbs of finely chopped fresh rosemary.

Stay with that and stir it around quite often as it's cooking down and turning a nice golden brown and, while that's happening, you'll have plenty of time to slice a loaf of Italian style country bread into 3/4 inch thick slices and place those on a baking tray.

Place the tray on the top of the oven...right underneath the broiler....and let it go until the first side is a nice golden brown.

Then flip the bread over and place the tray back under the broiler again for about half as long.

When the onions are a nice golden brown, turn the heat off of those and it's time to assemble the bruschetta.

Place some of the caramelized onions on top of the lightly toasted side of the bread and then top those with some crumbled gorgonzola cheese and sprinkle on some thinly sliced seedless grapes if you're using them.

Put them back underneath the broiler and let them go long enough to warm the cheese through and they're ready to go!

HINTS:

The reason you want to toast the second side of the bread less than the first is that it will toast again after adding the toppings. Use 1 tsp finely chopped dried rosemary instead of 1 Tbs of fresh chopped rosemary.