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Blue Cheese and Onion Focaccia

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)

1. Cook onions in butter over low heat in medium skillet until very tender and lightly browned; stir in sage.
2. Arrange onions on bread; sprinkle with tomatoes and cheese.
3. Bake at 350° F until bread is hot and cheese is melted, about 15 minutes. Cut into wedges.

Makes 8 servings.

Calories per serving: 210
Protein: 7.2 g
Fat: 5.7 g
Carbohydrate: 33 g

Recipe and photograph provided courtesy of the American Dairy Association.

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