Recipe - Tapenade With Sun-Dried Tomatoes

One fourth cup Olive oil
2 cup Onions; cut or sliced up
One half cup Oilpacked sundried
tomatoes; chopped
One half cup Chopped pitted brinecured
black olives

Saute onions until dark brown. Place in a blender or food processor and
pulse until a chunky mixture forms.

Serve on boboli, pastas or on toasted baguette slices.

Adapted for MM from Bon Appetit
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb 2,
1998