Source: dLife

Soft baked bread with tangy blue cheese, rosemary, and caramelized onions.

Servings

2 cup fresh chopped onion
4 medium garlic cloves , minced
0.5 tsp dried rosemary
1 pinch salt and pepper , (to taste)
10 oz Bread, focaccia
0.25 cup Tomatoes, sun dried , chopped (not packed in oil)
3 oz crumbled blue cheese
2 tbsp reduced fat grated parmesan cheese

1 In a lightly greased skillet, cook onions and garlic, covered, over medium heat until wilted. Uncover and cook over low heat until tender and lightly browned; stir in rosemary and season with salt and pepper.
2 Arrange onions on bread; sprinkle with sun-dried tomatoes and cheeses. Bake at 350 degrees F until bread is hot and cheese melted, about 15 minutes. Cut into 8 wedges.

Serve larger portions as bread with entree salads.