Preheat oven to 300 F. Spread thinly sliced onions in a shallow baking dish. Dot with butter, sprinkle with
brown sugar, balsamic vinegar, salt and pepper.
Bake, covered for 30 to 40 minutes,
stirring once. (You may cook these a day or two in advance and store in the fridge.)
Slice pita rounds horizontally, sliver sun-dried tomatoes and
crumble Cambozola. Near serving time, place pita halves on baking sheets. Top each pita with a spoonful of onions, Cambozola and 2 to 4 slivers of sun-dried tomatoes. Preheat oven to 375 F. Just before serving, bake for 6 to 8 minutes or until light
brown and bubbly. Makes 50 to 75.
