Here we are back to cheese again, but these are too good to pass up.
These are best piping hot, but quite acceptable at room temperature.
Various crackers may be used, but they should be very lightly flavored, with little salt, so as not to compete with the onions and gorgonzola.
The onions freeze well, so you can make a quantity and use when desired.

Heat thinly sliced onions in oil until most are golden, about 20 minutes. Do not skimp on the oil. Drain onions on paper towels and set aside.

Place cheese on crackers. Place the crackers on aluminum foil in the toaster oven pan. Put through a minimum cycle, more if necessary, to soften cheese so that it is spreadable. Spread cheese over the crackers.

(May be done ahead to this point.)

Just before serving, arrange a few onions on top of each cracker. Return to toaster oven, heat a few seconds, and serve.

Variations