Blue Cheese and Onion Foccacia

2 cups onions, sliced
1 Tbsp. butter
1/2 tsp. dried sage leaves
1 Italian flat bread (8 to 10 inch focaccia bread)
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 degrees until bread is hot and cheese is melted, about 15 minutes. Cut in wedges.

Makes 8 servings