1. In nonstick 12-inch skillet, heat 2 tablespoons oil over medium heat. Add onions, sugar, and salt, and cook 15 minutes or until very soft, stirring frequently. Reduce heat to medium-low and cook 20 minutes longer or until onions are golden brown, stirring frequently.
2. In cup, stir remaining 2 tablespoons oil with tarragon and thyme. Brush cut sides of pitas with herb mixture; spread with goat cheese, then top with caramelized onions.
3. Place pitas, topping-side up, on grill over low heat, and cook 3 minutes or until bottoms are crisp and topping is heated through. Sprinkle with parsley and cut each into 4 wedges to serve.
(based on individual servings)
Total Fat: 12 g
Saturated Fat: 4 g
Cholesterol: 10 mg
Sodium: 310 mg
Carbohydrates: 27 g
Fiber: 2 g
4 tablespoons olive oil
2 jumbo onions (1 pound each), coarsely chopped
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
Four 6-inch pitas, sliced horizontally in half
6 to 7 ounces soft goat cheese, crumbled
1 tablespoon chopped fresh parsley leaves