2 Large Sweet Onions
3 Tbsp Avocado Oil
1/2 Tbsp of Salt
1 Tsp Ground Black Pepper
1 Tbsp Honey
4 Tbsp chicken broth
4 Slices of Provolone Cheese
Preheat oven to 300 Degrees.
Slice onions thin. Put oil in the pan and when the pan is hot add onions. Salt and pepper onions, add honey.
Cover pan and cook on low heat for 30 minutes. After 30 minutes remove cover and stir. Cook on medium to low heat for about 15 minutes stirring as needed. At this point the goal is to evaporate any extra water and start to brown the onions.
Add 2 tablespoons of chicken broth and stir until it is incorporated. Repeat this again. Brown onions until they are sweet, caramelized, and tender. Take onions off the heat.
Cover a baking sheet pan with foil. Place bruschetta toasts on the pan. Spoon onions on each toast. Cut provolone into small wedges. Place one to two pieces of cheese on top of the onions. Bake in the oven until cheese melts and the toasts are warm, about 15 – 20 minutes.