Directions
- Chop the onions, cut the bacon into small cubes, and cut the bing cherries in half, then chop the chives.
- In a pan, stir-fry the red onions in a small amount of oil over medium-high heat for about 4 minutes.
- Deglaze the onions with the St. Regis dealcoholized Red Wine. Cook for 4-5 minutes, until the wine has completely evaporated and the onions have caramelized to your preference. Set aside.
- In the same pan, add a drizzle of oil again and cook the bacon cubes until crisp. Turn off the heat.
- Add the cherries, salt and pepper to taste and the balsamic glaze. Mix well.
- Spoon the mixture over the cheese of your choice. Add the finely chopped chives.
- Serve with crackers and sliced baguette.
