The combination of creamy, pungent blue cheese and sweet red onion jam make these bruschetta a sure crowd-pleaser. They're great for hosts, too: Both the sauteed onions and the blue cheese spread may be made several days in advance. Note that red onions vary in size, but whatever size you find, you want to start with 6 cups sliced and cook them down until they're very soft and starting to brown. You'll have enough toppings for a large baguette. The recipe is a Yummly original created by David Bonom.