Onion-Onion Cheese Bread

Makes 6-8 servings

Robyn Carter

ingredients

One large baguette
For the Onion Topping:
2 T. olive oil
2 c. sliced sweet onions
1 T. sugar
2 T. fresh rosemary, minced
1 c. sliced scallions
1 tsp. salt
For the Cheese Topping:
8 oz light cream cheese, softened
3/4 c. Parmesan cheese
1 egg
1 tsp. salt
1 c. very finely minced turkey ham or regular ham if desired (mince ham in food processor for best results).

1
Heat olive oil in a 10-inch skillet. Add sweet onions, sugar and rosemary; mix well. Cook over medium heat until onions turn golden brown. (The sugar helps them brown). Add scallions and salt and cook another 2-3 minutes or until scallions are wilted. Set aside.
2
In a small bowl, blend cream cheese, Parmesan, egg, salt and ham. Mix well. Just before serving cut baguette in half, lengthwise. Spread each half with cheese topping to cover. Arrange onion mixture on top of cheese. Bake in a preheated 425° oven for 10-12 minutes or until lightly browned. Cool 5 minutes before slicing into 5-inch long pieces. Serve immediately.

Source: Nancy