Caramelized Onion and Parrano Crostini                 1 tbsp olive oil 1 tbsp butter 1 1/2 pounds large Spanish onions, peeled and sliced into very thin strips 2 tsp fresh thyme leaves chopped (or 1/4 tsp dried) 2 cups grated Parrano A few grinds of fresh pepper - to taste Baguette sliced crossways into at least 24 pieces (if Baguettes are unavailable use any country style bread and cut into at least 24 relatively thin rectangles about 2" x 3")           Add butter and olive oil to a saucepan just large enough to hold the onions. Set over medium heat. When butter melts, add the onions, stir to combine and then cover the pan. Reduce the heat to med-low and cook, stirring occasionally until onions have wilted and given up their juices - about 30 minutes. When the onions have wilted add the thyme and pepper. Stir to combine and continue to cook covered, stirring occasionally until the onions have darkened to a deep golden brown, about 30 more minutes. If there are any juices remaining in pan simply uncover and raise the heat to medium and cook, stirring constantly for 1-2 minutes until most of the juices have evaporated. Remove the onions and place in a bowl. Allow to cool to room temperature. When the onions have cooled, add the grated Parrano and stir to combine. This onion-cheese mixture can be prepared up to one day in advance and stored tightly covered in the refrigerator. When ready to serve preheat oven to 375F. Arrange the baguette pieces on a cookie sheet and divide the onion- Parrano mixture on top of the bread. Gently smooth the topping over the bread. Bake for about 8 minutes until the crostini are bubbling and golden brown. Serve hot or warm.           Serves 6-8 as an appetizer