A garlic cheese bread with more intense flavor, the onions help distract from the lack of fat.  Instead of adding olives, you can use olive bread.  Serve in the middle of a family table as a fun appetizer or to bulk up a salad dinner.

1T butter

2 large onions, sliced

1t thyme

½c milk

¼t nutmeg

1 mini-loaf or boule of artisan bread

4 ½ inch slices of nutty aged cheese (such as manchego, or gouda), cut into small slivers

1-2 garlic cloves sliced

8 olives, sliced

 

Preheat oven to 375.  Cook onions and thyme in butter in a heavy covered saucepan over low heat for about 45 minutes, stirring occasionally.  When onions are thick and caramelized, add milk off heat.  Return to low heat, add nutmeg and cook until very thick.  Place the whole loaf of bread on enough foil to wrap it up.  Score the bread crosswise at ½ inch slices stopping about an inch from the bottom of the loaf, and then slice lengthwise to form a checker pattern.  Tuck garlic, olive and cheese slices into the bread slices.  Top with caramelized onion mixture, tucking into the slits as well.  Wrap the loaf in foil and bake for 20 minutes.  Unwrap and return to the oven for another 35 minutes or until toasted on top.

Cooking time 1 hour 45 minutes

Serves 4-6