1

Add 1 tablespoon of olive oil to a cast iron skillet over medium heat. Once the oil is hot, add the red onion and stir well to coat in the oil. Lower the heat to low-medium, add the fine sea salt and continue sautéing the onions for 15 to 20 minutes, or until they are deep brown and sweet. Add the balsamic vinegar to deglaze and remove from the heat. Note: The trick is to allow the onions to get browned before stirring to help build the flavour.

2

Set half of the onions aside and put the rest in a food processor with the goat cheese, sour cream, and dates. Pulse until just combined but still a bit chunky.

3

Scoop the cheese mixture into a serving dish. Chop the remaining caramelized onions and put them on top of the cheese.

4

Drizzle the remaining oil over the cheese, and garnish with walnuts, parsley and flaky sea salt. Serve with the baguette. Enjoy!

5

Notes: Gluten-free? Use gluten-free bread, crackers or crudités. Option to warm the cheese: Put the cheese mixture into an oven-safe dish and heat at 350ºF (175ºC) for 10 to 15 minutes. Garnish with the oil, walnuts, parsley and flaky sea salt. Enjoy!