Flatbread with Caramelized Onions and Blue Cheese

2 pounds sweet onions, chopped

Olive oil

2 tablespoons brown sugar

½

teaspoon salt

¼

teaspoon black pepper

4 flour tortillas

4 tablespoons fig preserves

12 ounces blue cheese, crumbled

½

cup parmesan cheese, grated

2 tablespoons fresh rosemary, chopped

¼

cup basil, thinly sliced

Heat oven to 375 degrees.

Cook onions in large skillet with thin coating of olive oil until softened, about 10 minutes. Sprinkle with brown sugar, salt, and pepper and continue to cook 20-30 minutes until browned and very tender. Cool.

Spread tortillas with 1 tablespoon each of fig preserves and place in a single layer directly on oven rack until lightly browned, 4-6 minutes. Remove tortillas and place on baking sheets in a single layer.

Spread onions evenly among the tortillas and dot with blue cheese; sprinkle with parmesan and rosemary. Bake until cheese melts, 8-10 minutes. Remove from oven and sprinkle with basil. Cool slightly; cut into wedges.

Serves six to eight as appetizer.