When the shelf holds smoked provolone and little else, build dinner around it. Melted on thick toast with butter, onion, and garlic, the smoke flavor deepens into something rich and warming. Throw a salad alongside if you have greens.

Serves 2. 15 minutes, 10 at the stove.

About 490 calories a serving, 20 g protein, 37 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 1 tablespoon butter in a skillet over medium heat. Slice 1/2 medium onion thinly and add it to the pan with a pinch of salt; cook, stirring now and then, until the onion is soft and golden at the edges, about 6 minutes.6 min
2. While the onion cooks, toast 4 thick slices of bread until they are golden brown. Mince 2 cloves garlic and add them to the pan with the onion in the last minute of cooking; stir until fragrant.
3. Butter one side of each slice of toast with the remaining 1 tablespoon butter. Divide the onion mixture evenly on top of each piece, then lay 1 slice of smoked provolone on each. Set them under the broiler, about 4 inches from the heat, for 2 to 3 minutes, until the cheese melts and the edges brown slightly. Watch it closely.3 min
4. Transfer to plates, season with a pinch of pepper, and serve while the cheese is still warm.

Note The smoked provolone can be replaced with any melting cheese you have on hand. Leftovers reheat well in a warm oven or under the broiler. Serve with a raw salad or pickled vegetables on the side to cut the richness.