* '''Crust'''
* 2 cups (200g) all purpose (plain) Flour
* 2 teaspoons Baking powder
* ¾ teaspoon Salt
* ¾ cup (190ml) whole Milk
* ¼ (60ml) Olive oil
* 2 tablespoons (1/4 stick) Unsalted butter, melted
* '''Topping'''
* 2 tablespoons (1/4 stick) Unsalted butter
* 2 tablespoons Olive oil
* 3 large Onions (about 2 pounds), halved, thinly sliced
* 1 tablespoon finely chopped fresh Rosemary
* 1 teaspoon Sugar
* ½ teaspoon Salt
* 170g crumbled Blue cheese (1½ cups)

===Method===
* '''The crust:'''
* Mix Flour, Baking powder, and Salt in medium bowl to blend.
* Make well in center of dry ingredients.
* Whisk Milk, Olive oil, and melted Butter in liquid measuring cup to blend.
* Slowly pour Milk mixture into well in dry ingredients, stirring until just blended and smooth.
* Roll out Dough on lightly floured surface to 10x13-inch rectangle.
* Transfer Dough to rimmed Baking sheet.
* Re-form Dough into 10x13-inch rectangle (dough will shrink when moved).
* Pierce Dough all over with fork.
* Let Dough rest while preparing topping.
* '''The topping:'''
* Melt Butter with Oil in large Skillet over high heat.
* Add Onions.
* Cook until Onions are soft and beginning to Brown, stirring frequently, about 10 minutes.
* Add Rosemary, Sugar, and Salt.
* Season Onions to taste with Pepper.
* Reduce heat to medium.
* Continue to cook until Onions are soft and dark Brown, stirring frequently, about 20 minutes; cool.
* Spread Onion mixture evenly over Dough. Sprinkle with Cheese. Bake until crust is golden and cheese is bubbling, about 20 minutes.
* Let cool.
* Cut into squares and serve.
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