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2 cup onions (sliced)
1/2 tablespoons butter
1/2 teaspoon dried sage leaves
1 Italian flat bread (Focaccia)
1/4 cup sun-dried tomatoes (chopped)
2 to 3-ounces blue cheese (crumbled)
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.
Makes 8 servings.
1/2 tablespoons butter
1/2 teaspoon dried sage leaves
1 Italian flat bread (Focaccia)
1/4 cup sun-dried tomatoes (chopped)
2 to 3-ounces blue cheese (crumbled)
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.
Makes 8 servings.
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