Chef David Rowe from Renwood Winery shows Paul Robins how to make carmelized onion and silton cheese lace with old vine crack pepper glaze on grilled sourdough crips with micro greens.

Ingredients:
1 large Spanish onion peel cut in quarters then thinly slices
1 table sp of Garzon olive oil
1 tea sp of Brown sugar
A pinch of Micro Greens
1 slice of Sour Dough Bread cut in 2 inch circle (use cookie cutter)
1 tea sp Unsalted Butter (soften and spread on bread)
1 tea spoon of Stilton Blue Cheese or (your Favorite blue)
Glaze 1 cup of Premier old Vine Zinfandel 2010 Amador County (from Renwood Winery)
1 tea sp of Brown sugar
Pinch of Crack pepper or coarse black pepper

Direction:
Add the olive oil medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized, add the brown sugar to finish.
For the Sour dough crisp Place the slices on a flat clean work surface or clean cutting board. Using a butter knife or small rubber spatula spread 1 side of each slice with some of the softened butter. Turn over slices and repeat the process. Then use a 2 inch cookie cutter to cut out circle

Heat a large skillet over medium-high heat and place the buttered bread in the heated skillet and cook until golden brown on both sides about 1 minutes

Glaze
Heat skillet over medium heat add Old Wine Zinfandel and brown sugar be advised that the alcohol will fleer up in order for it to burn off! Let reduce to for 2 minute it will began to thicken in a glazed like finish add Course black pepper, set aside and let cool Compose Place the sour Dough Crisp on a flat surface; add a tea spoon of caramelized onion then Add stilton of blue cheese on top, lace a little on the Old Wine Glazed on top And finish with a pinch of the micro green