A warm open-faced sandwich built on good bread with melted provolone that's been sharpened by sweet, slow-cooked onions. The cheese needs high heat and the onions need time, so they work in layers on the stovetop while you finish the meal.

Serves 2. 35 minutes, 10 at the stove.

About 410 calories a serving, 18 g protein, 22 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 large onion thinly and set a skillet over medium heat with 2 tablespoons butter; add the onion with 1/4 teaspoon salt and a pinch of pepper, stirring often until it turns deep golden and soft, about 20 minutes, while you prepare the rest of the kitchen.20 min
2. Toward the end of cooking, mince 1 garlic clove and stir it in, then taste and adjust salt.
3. Toast 2 thick slices of crusty bread under the broiler or in a toaster oven until golden, about 2 minutes, then set them on a baking sheet or plate.2 min
4. Divide the caramelized onion between the two toasts, then lay 2 slices of provolone on each; run them under the broiler until the cheese melts and edges brown, about 2 minutes, and serve at once.2 min

Note Swap the bread for good crackers or focaccia, or skip it altogether and serve the melted cheese and onions over a green salad. Leftovers keep one day covered in the fridge and warm gently in a low oven. Serve with a simple salad or broth on the side to make it a full meal.