6 tsp. olive oil
3 onions, medium sized, chopped
1/2 c. sugar
1/2 c. dry sherry wine
1 tsp. oregano
1 tsp. basil
1/4 tsp. rosemary, crushed
1/2 tsp. salt
1/8 tsp. pepper
2 loaves frozen bread dough, 1 lb. each, plain, thawed

Grease 2 baking sheet pans. In a large skillet, heat 2 teaspoons olive oil. Add onions and sugar and cook, stirring occasionally, until onions are golden brown, about 10-12 minutes. Add sherry, oregano, basil, rosemary, salt and pepper. Cook until liquid has evaporated.

Preheat oven to 375 degrees. On a floured surface, roll each loaf of dough into an 11-inch round pizza-like shape. Place each loaf on baking sheets. Brush each loaf with 2 teaspoons olive oil and spread half of the onion mixture on each of the loaves.

Bake 20 minutes until golden brown. Allow bread to cool completely. To reheat, wrap bread with aluminum foil and bake in oven at 375 degrees for 10 minutes. Cut into wedges and serve. Yield: 2 loaves. (Prep and Cooking Time: 50 minutes)

NOTE: Bread may be baked ahead of time, frozen, and reheated as above in a 375 degree oven for 15-20 minutes or until heated through.