2 large onions
1 garlic clove
1 tsp crushed red pepper flakes
1 loaf of italian or french bread
1/2 cup diced pancetta
1/2 slivered almonds, toasted
2 tablespoons fresh parsley
1 tablespoon balsamic vinegar
4 ounces bleu cheese
Heat a large skillet on medium heat. Put the slivered almonds in for about 3 minutes or until they are toasted. Then remove them and set them aside.
Cook the pancetta for about 7-8 minutes or until it browns up. Take the pancetta out with a slotted spoon, leaving the grease in the pan.
Sprinkle in a pinch of crushed red pepper flakes. Then add a chopped garlic clove. Thinnly slice the two large onions and put into the pan. Cook for 20-25 minutes on low heat, stirring occasionally until the onions turn golden colored.
Pin It Now!