Blue Cheese and Onion Galette
1 pie crust (we used Pilsbury refrigerated crust to make
it easy on ourselves, but you can always make a homemade crust!)
1 T. olive oil
1 T. butter
2 medium sweet Vidalia onions halved and thinly sliced
2 t. sugar
2 T. balsamic vinegar
3/4 C. blue cheese crumbled (here we used Gorganzola, and slightly less than 3/4 C.)
2 tsp. fresh rosemary finely chopped
1/4 t. freshly ground black pepper
Heat oil and butter together in a large skillet. Add onions and sugar, cook over medium heat until caramelized, stirring often, for about 25 minutes. Stir in vinegar and stir until it evaporates, about 2 minutes.
Heat oven to 350°F. Place dough on a lightly floured surface and roll into a 12 inch circle. Place on a ungreased cookie sheet. Roll the edges in about 1 inch and flute to create a border. Sprinkle cheese over dough. Spread onions over cheese. Sprinkle with rosemary and pepper.
Bake until crust is golden brown, about 25 - 30 minutes. Slice into wedges.