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Goat Cheese and Onion Confit Crostini

6 large yellow onions, thinly sliced
3 cups brandy
2 T fresh thyme, chopped
soft goat cheese
sourdough baguette, 1/2″ slices cut diagonal

Sweat onions and thyme in a thick-bottomed pot over low heat.
Simmer until almost all liquid has evaporated and onions are translucent.
Set aside to cool.

Place in glass jars and refrigerate. Will keep for 4-6 months.