Instructions: Advance preparation: Onions can be prepared up to 3 days in advance and stored, airtight, in the refrigerator. Pizza crust can be cut into squares or diamond shapes up to 3 days in advance and stored in zipper-style plastic bags or containers. Assemble up to 2 hours before serving and store at room temperature. Bake just before serving.

Cooks note: Instead of the baked pizza crust, you can use mini-pita bread, such as the 3-inch variety sold at Trader Joes.

Preliminaries: Fifteen minutes before baking, adjust oven rack to middle position and preheat oven to 350 degrees.

1. Combine 2 tablespoons olive oil and garlic in a small bowl; set aside.

Melt butter with 1 tablespoon oil in a large Dutch oven or skillet on medium-high heat. Add onion, 3/4 cup wine, vinegar and sugar. Boil until almost all liquid evaporates, stirring often, about 10 minutes. Add 1 cup more wine, 1/2 cup at a time, boiling until liquid evaporates after each addition. Add 1/2 cup wine, and cook until onions are brown and mixture is syrupy, stirring often, about 5 minutes. Season with salt and pepper.

2. Brush crust with garlic oil. Cut into squares or diamonds approximately 2 inches each. Arrange on large baking sheet. Divide onion mixture on top.

Top with crumbled cheese and rosemary.

3. Bake until cheese melts and crust is crispy, about 12 minutes. Serve.

Yield: 10 servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.