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. ...
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