• Creamy Caramelized Onions (see recipe below)
• 32 slices party pumpernickel bread
• 1 – 2 tablespoons olive oil
• 6 ounces thinly sliced corned beef
• 4 ounces thinly sliced gruyere cheese, cut into 2-inch squares
• ⅓ cup bottled Thousand Island salad dressing

1. Prepare Creamy Caramelized Onions. Adjust oven rack so it is about 5 inches from the heat. Preheat broiler.
2. Brush one side of each bread slice with oil. Place half of the bread slices on a large baking sheet. Broil for 1 to 2 minutes or until lightly toasted. Remove from oven. Turn bread slices over to use for bottoms of sandwiches. Divide corned beef and the caramelized onions among bottom slices of bread; add cheese. Broil for 2 to 3 minutes more or until heated through and cheese starts to melt. Transfer to a serving platter.
3. Place the remaining bread slices on the baking sheet. Broil for 1 to 2 minutes or until lightly toasted.
4. Spoon a small amount of salad dressing onto the bottom of each sandwich. Top with the remaining bread slices. Makes 16 appetizers.

Creamy Caramelized Onions

• 4 teaspoons olive oil
• 1 pound onions, thinly sliced
• ⅓ cup whipping cream
• ¼ cup dry sherry
• 2 tablespoons Dijon-style mustard
• 1 tablespoon packed brown sugar
• 1 clove garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon ground allspice
• ¼ teaspoon ground black pepper

1. Preheat oven to 375 degrees F.
2. In a large heavy ovenproof skillet, heat olive oil over medium-high heat. Add onions, cook for 8 to 10 minutes or until lightly browned, stirring frequently.
3. In a small bowl, combine whipping cream; dry sherry; Dijon-style mustard; brown sugar; garlic; salt; ground allspice; and ground black pepper. Pour mixture over onions; stir to combine.
4. Bake about 30 minutes or until golden brown and bubbly.