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Prep 20min
Total35min
Servings16
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Ingredients
1
tablespoon olive oil
1
tablespoon butter
1
large onion, cut in half, thinly sliced
1
focaccia bread (10 to 12 inch)
1
cup shredded fontina cheese (4 oz)
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1/2
cup chopped arugula
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Steps
1
Heat oven to 350°F. In 10-inch skillet, heat oil and butter over medium heat. Add onion; cook 8 to 10 minutes, stirring frequently, until onion is softened and light golden brown.
2
On ungreased cookie sheet, place focaccia. Sprinkle 3/4 cup cheese on focaccia. Top with onion and tomatoes; sprinkle with remaining 1/4 cup cheese.
3
Bake 10 to 15 minutes or until cheese is melted and bread is hot. Sprinkle with arugula.
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The only trick to caramelizing onions is just be patient, cook slowly and stir frequently until they turn a light golden brown.
Just before serving, top with a drizzle of extra-virgin olive oil and freshly ground black pepper.
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