Preheat to 400° F.

Line a large baking sheet with parchment paper

Finely dice onion and apple.

Heat olive oil in a small skillet, add diced onion, and saute on low until onions are caramelized. Allow to cool.

Meanwhile, in a small saucepan, combine the Cranberry Syrup ingredients and simmer just until the fruit begins to breakdown, about 10 minutes. Remove from heat and allow to cool. Strain through a mesh strainer. Do not press on solids. Reserving solids to top canapés. Leftover syrup can be kept in a clean glass jar in the refrigerator for up to 2 weeks.

Using a cookie cutter or canapé cutter, cut 4 rounds from each slice of bread, 20 total.

In a medium sized mixing bowl, mix caramelized onion, apple, gouda, mayonnaise, Maille Dijon Originale Mustard, sour cream, and a pinch of salt.

Top each bread round with about 2 tsp of mixture.

Bake for about 15 minutes, or until the tops and bottoms are both lightly browned.

While canapés are baking, whisk together Cranberry & Mustard Sauce ingredients.

Allow canapés to cool for a few minutes, then drizzle sauce on top of each and stud with a cranberry reserved from the syrup.