YIELD: 12 SERVINGS 4 ½ lbs. yellow onions, sliced3 oz. olive oil6 Tbsps. Crushed red pepper flakes12 ciabatta rollsAioli (recipe follows)3 cups fresh basil leaves3 cups roasted red pepper strips1½ lbs. sharp white cheddar, sliced1½ cups pitted Kalamata olives, halved For the Aioli: 1½ cups olive oil3 Tbsps. white wine vinegar6 medium cloves of garlica few dashes of saltfresh ground black pepper to taste 1. Caramelize onions over low heat in oil for 15 to 20 minutes or until golden; mix ...
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