2 tsp. olive oil
3 C. onions, thinly sliced
1 1/2 T. balsamic vinegar
1 1/2 T. currants
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
1 16″ long baguette
4 oz. creamy goat cheese
4 T. olivada
1 7 oz. jar roasted red bell pepper
1 1/2 C. arugula

In heavy non-stick skillet, heat oil over low heat. Add onions and cook, stirring often until they are tender and light golden (15 to 20 minutes). Add vinegar, currants salt and pepper and stir in pan briefly. Remove from heat and let cool. Slice baguette into 4 equal lengths. Split each horizontally. Spread bottoms with goat cheese and tops with olivada. Spoon onion jam over the goat cheese, spreading evenly. Top with roasted peppers and arugula. Set tops on sandwiches and serve.

Yield: 4 servings
Calories: 217
Fat: 10g
Fiber: 2g