From: Chefs de cuisine Jeff Finan and Jason Richardson, The Green Well, Grand Rapids, MI. Yield: 10 to 12 servings.
6 whole medium red onions, sliced and chargrilled until slightly burnt on the outside
88 oz. goat cheese
3 lb. cream cheese
4 Tbsp. minced thyme
1⁄3 cup honey
¼ cup sherry vinegar
3 Tbsp. salt
1 tsp. white pepper
1½ cups panko bread crumbs
Using a food processor, in small batches mix together all ingredients except bread crumbs until smooth. In hot cast-iron skillets, place about 8 ounces of cheese mixture. Spread cheese evenly in skillets. Top with bread crumbs and place in 500°F oven for seven minutes or until hot and bread crumbs are lightly browned. Serve hot from the oven with toasted breads, fresh vegetables or crackers alongside a small red onion, tomato and arugula salad tossed in white balsamic vinegar.
Photo: National Onion Association
