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2 cups onions (sliced)
1 tablespoon butter
1/2 teaspoon dried sage leaves
1 Italian flat bread (Focaccia)
1/4 cup sun-dried tomatoes (chopped)
2-3 oz. blue cheese (crumbled)
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Cook onions in butter over low heat in
medium skillet until very tender and lightly browned; stir in sage. Arrange onions on
bread; sprinkle with tomatoes and cheese. Bake at 350° F until bread is hot and cheese is
melted, about 15 minutes. Cut into wedges. |