1/4 cup Butter
3 large (5 cups) yellow onions, quartered, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons sugar
2 tablespoons chopped fresh parsley

1 (about 11-ounce) loaf rustic French baguette, cut into 30 (1/2-inch) slices
1/2 cup crumbled blue cheese
1/4 cup balsamic reduction glaze

Balsamic glaze can be found in the glaze or vinegar section of the grocery store. To make balsamic reduction at home, combine 1/2 cup balsamic vinegar and 2 teaspoons sugar in 1-quart saucepan. Cook over medium heat until mixture comes to a boil. Reduce heat to medium-low; cook until liquid is reduced by 1/4. Measure desired amount for recipe. Store refrigerated up to 1 week.

Melt butter in 12-inch nonstick skillet over medium-high heat until sizzling. Stir in onions, salt and pepper; continue cooking, stirring occasionally, 5 minutes or until onions begin to soften. Stir in sugar; cook, stirring occasionally and scraping brown bits off bottom of pan, 20-25 minutes or until onions are golden brown. (Reduce heat, if necessary, to keep from burning.) Stir in parsley; place onion mixture into bowl. Heat oven to 400ºF. Place bread slices onto baking sheet. Divide onion mixture evenly among bread slices. Top each with blue cheese. Bake 5-7 minutes or until bread is toasted and cheese is melted. Place onto serving platter; drizzle with balsamic glaze. Serve immediately.