- 2 cups sliced onions
- 1 tablespoon butter
- One-half teaspoon dried sage
- 1 loaf Italian flatbread
- One-fourth cup chopped sun-dried tomatoes
- Three-fourths cup Clemson Blue Cheese Krumbles
- Preheat the oven to 350?F. Cook the onions in butter in a medium skillet over low heat until very tender and lightly browned. Stir in the sage. Arrange the onions on the bread, and sprinkle with the dried tomatoes and blue cheese. Bake until the bread is hot and cheese is melted, about 15 minutes. Cut into wedges and serve immediately.