1)  Over medium to low heat, sauté the onions, garlic, thyme and mushrooms in large sauté pan.
2)  Continually move until onions brown, usually around 1 hour. To avoid burning onions add small amounts of water or stock and remove brown fond from bottom of pan every so often as needed.
3)  Season with salt to taste and reserve.
4)  While onions are caramelizing, brush Los Altos Queso Cotija Enchilado cheese slices with olive oil and then grill on a preheated 400°F
grill until fully marked and softened.
5) Split the bread in half, smother both sides with garlic oil and toast on the grill.
6) To build sliders, remove bolillo bread from grill, spread caramelized onions with mushroom on bottom half and
top with grilled Los Altos Queso Cotija Enchilado & roma tomato rounds. Pierce with toothpick and serve hot.