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fontina stuffed french bread

1⁄2 -/Cup yellow onion, juliened.
1-/ Teaspoon olive oil.
1⁄3 -/Cup roasted red pepper, cut in 1/2 inch strips.
2-/ Teaspoons fresh parsley, chopped.
1⁄2-/easpoon fresh thyme, chopped.
8-/ Ounces Fontina cheese, shredded.
1-/ Cup cooked smoked ham, diced
salt and pepper.
4 -/(6 inch)french rolls.

preheat oven to 375°F.In small skillet, sauté onion in oil until soft, 3 to 4 minutes. In medium bowl, toss sautéed onions with peppers, parsley, thyme, Fontina cheese and ham. season to taste with salt and pepper. To hollow rolls, cut off one end and set aside. Using a thin bladed knife, gently cut the center out of each bread, leaving 3/8 inches around the edge. Use a small spoon to scrape out inside bread and discard. stuff 1/4 filling mixture into the rolls by using the end of a wooden spoon to gently push filling into bread. Replace cut-off end and wrap each bread with foil, leaving open on top. place stuffed breads on baking sheet. Bake 10 to 15 minutes, until bread is crisp and filling is warm. slice with a good serrated bread knife and serve.