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)

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° F until bread is hot and cheese is melted, about 15 minutes. Cut into wedges.

Makes 8 servings.