2pounds red onions, cut in matchstick-size pieces (julienne)
6tablespoons (3 ounces) olive oil
1/2cup (4 ounces) raspberry vinegar
3cups California golden raisins
2tablespoons fresh thyme leaves
-- Freshly ground black pepper, to taste
-- Zest of 2 lemons
24-- squares (2 1/2-inch) focaccia bread
1 1/2pounds beef tenderloin, roasted medium rare and sliced 1/4-inch thick
1pound Gorgonzola cheese, crumbled
For the jam, heat oil in a large sautépan and slowly sauté onions until soft. Add vinegar, water and grenadine. Cook 15 minutes until thickened.
Then, add raisins and remaining ingredients. Reduce heat and simmer for 5 minutes more. Cool. Serve at room temperature.
Slice focaccia squares in half horizontally to make 2 flat slices; drizzle cut sides with olive oil and toast lightly. Top bottom half of each of the 24 squares with 1 ounce of roast beef, a bit of Gorgonzola and 1 tablespoon of the jam.
Arrange top half on each and secure with toothpicks.