Jenise's post on onion boats reminded me of onion focaccia....
Carmelize - but not completely -thinly sliced red onions, season with a bit of rosemary, freshly ground black pepper and strew over dimpled focaccia dough. As Jenise mentioned in an earlier post, this is hard to do unless rather wet. Drizzle with a bit of salt and EVOO and bake.
A great starter. I often do this as one of a trio of focaccias- one onion, one pepperonata, and one with ham, ricotta/reggiano. Cut smallish squares for starters otherwise no one will have room for the rest of the meal. Great with a salad for a lunch application.