Grilled Pitas with Caramelized Onions and Goat Cheese

Long, slow cooking makes onions very sweet. The onions can be cooked up to three days ahead—just bring them to room temperature before spooning the goat cheese on top.

PREP: 45 minutes      GRILL: about 3 minutes

MAKES: 8 appetizer servings

4 tablespoons olive oil

2 jumbo (1 pound each) onions, coarsely chopped

1 teaspoon sugar

¼ teaspoon salt

¼ teaspoon dried tarragon

¼ teaspoon dried thyme

4 (6-inch) pitas, split horizontally in half 6 to 7 ounces soft goat cheese, crumbled

1 tablespoon chopped fresh parsley

1. In nonstick 12-inch skillet, heat 2 tablespoons oil over medium heat. Add onions, sugar, and salt. Cook, stirring frequently, until very soft, about 15 minutes. Reduce heat to medium-low and cook, stirring frequently, until onions are golden brown, about 20 minutes longer.

2. Prepare outdoor grill for direct grilling over low heat.

3. In cup, stir together remaining 2 tablespoons oil, tarragon, and thyme. Brush cut sides of pitas with herb mixture. Spread with goat cheese, then top with caramelized onions.

4. Place pitas, topping side up, on grill rack and grill until bottoms are crisp and topping is heated through, about 3 minutes.

5. To serve, sprinkle with parsley and cut each pita into 4 wedges.

EACH SERVING: About 245 calories, 8g protein, 27g carbohydrate, 12g total fat (4g saturated), 10mg cholesterol, 310mg sodium

TIP: For a tasty variation, try this with whole-wheat pitas, crumbled feta cheese, and fresh snipped dill.