Caramelized Onion and Apple Focaccia

Gruyère and brown sugar make this a fabulous focaccia. Serve as a welcoming first course.


  • 4 tablespoons butter, divided
  • 4 large onions, thinly sliced
  • 1⁄2 teaspoon salt
  • 6 large apples, peeled, cored and sliced ⅛” thick
  • 2 teaspoons brown sugar
  • 4 ounces gruyère cheese, coarsely grated
  • 2 tablespoons fresh chives, minced
  • 1 teaspoon fresh thyme, minced
  • 1 teaspoon fresh rosemary, minced
  • Freshly ground black pepper, to taste
  • 1 loaf focaccia bread, sliced in half horizontally (like opening a book)


  • In a large skillet, melt 2 tablespoons butter. Add onions and ½ teaspoon salt. Cook, stirring occasionally, until the onions are golden brown, about 20-25 minutes. Remove from skillet and set aside.
  • Preheat oven to broil.
  • In the same skillet, melt remaining 2 tablespoons butter. Add apples and sugar. Cook, stirring, until the apples are soft, about 10 minutes. Add to the caramelized onions bowl with ⅔ of the grated cheese, chives, thyme, rosemary and pepper.
  • Lightly brush each half of focaccia with olive oil and top with onion-apple mixture. Add a sprinkle of remaining cheese on top. Broil until cheese begins to bubble, 3-4 minutes.