Mezzo Secco With Caramelized Onion and Balsamic 'Jam'

Mezzo Secco With Caramelized Onion and Balsamic 'Jam'
2 tablespoons butter
2 cups onions, peeled, quartered, evenly sliced
1/4 teaspoon salt
Freshly ground pepper, to taste
4 tablespoons balsamic vinegar
1/2 teaspoon fresh thyme leaves, stems removed
Four 1-ounce pieces of Mezzo Secco cheese, at room temperature
Crusty French bread, sliced, toasted, as needed
Place 1 tablespoons butter in a nonstick pan over medium heat. Add onion, salt and pepper to taste. Saute until golden brown, about 15 minutes, stirring frequently. Add vinegar and thyme. Simmer until vinegar coats the onions and is reduced almost completely. Add remaining 1 tablespoon butter and stir to incorporate. Place each piece of cheese on a plate, and top with a quarter of the caramelized onion and balsamic "jam." Serve warm with crusty toasted French bread.
Serves four.
Cook's note: Mezzo Secco is available at specialty stores and www.ilovecheese.com.
Chef Sarah Stegner of Chicago's Ritz-Carlton for the American Dairy Association