Begin by preheating the oven to 400°f.

Heat the olive oil over medium heat in a large cast iron skillet and sauté the diced red onion until it begins to caramelize. About 5-6 minutes stirring frequently.

Add the chardonnay and continue to sauté the onions for about 3 minutes or until almost all of the wine has evaporated.

Lower the heat to medium-low and add the butter, chopped Italian parsley, rosemary, minced garlic, garlic powder, kosher salt, black pepper, and snails.

Cook the mixture for about 6-7 minutes stirring frequently until everything is well combined.

Fill each divot of the Escargot serving plates with one snail and the melted butter mixture. Be sure to get some onion pieces in the divots and scatter some on top of the entire dish as well.

Place the dish on a cookie sheet then generously top the entire escargot plate with your cheese blend.

Bake the Escargot on the center rack for about 5 minutes then place under the broiler for about 2-3 minutes or until the cheese is lightly browned on top.

Remove the Escargot from the oven and carefully serve hot with a sliced and toasted French baguette.