Serve this savory appetizer without guilt to your family and friends; it will be one of your most requested.

Ingredients:

1 tsp (5 mL) each butter and olive oil
1 small Spanish (or 2 cooking) onions, peeled and sliced
1 clove garlic, minced
1 tsp (5 mL) dried thyme leaves
¼ tsp (1 mL) each salt and pepper
2 tsp (10 mL) each granulated sugar and red wine vinegar
½ tsp (2 mL) Worcestershire sauce
¼ cup (50 mL) dried cranberries
1 cup (250 mL) shredded skim-milk mozzarella cheese
16 Grissol® Sesame or 12 Grain Melba Rounds™

Preparation:

Preheat the oven to 350F (180C). Melt the butter and olive oil in a medium non-stick skillet set over medium heat. Add the onions, garlic, thyme, salt and pepper. Cook, partially covered and stirring often, for 10 minutes or until the onions are translucent. Increase the heat to medium-high and cook, stirring often, for 5 minutes or until onions brown. Add up to 2 tsp (10 mL) of water if the pan gets too dry. Sprinkle in the sugar and cook for 2 minutes, stirring, until onions are very brown but not scorched. Add the vinegar and Worcestershire sauce, stirring to scrape up any brown bits. Stir in the cranberries and cool for 5 minutes. Stir in the cheese just until combined. Divide the mixture between the rounds and set on a foil-lined baking sheet. Bake in the preheated oven for 3 minutes or just until the cheese is melted. Makes 16 servings.