1 ounce dry bread crumbs
1/4 teaspoon garlic powder
1 tablespoon boiling water
1 onion, finely chopped
1/2 cup sour cream
1/2 teaspoon dried basil... dish mix
1 teaspoon dried oregano
1 teaspoon dried basil leaves - crushed
1 teaspoon white sugar
2 teaspoons paprika
1 cup butter
1 pound chopped Swiss cheese
2 tablespoons olive oil
In a medium saucepan, melt margarine and reduce heat to a medium low. Place onion in skillet and cook over medium heat until tender, about 5 minutes. Remove onion and chop until well coated and smooth; set aside.
Preheat oven to 350 degrees F (175 degrees C). Line a 12x18 inch baking dish with aluminum foil, placing foil on bottom of pan.
In a large bowl, mix onion, tomato, sour cream, basil, oregano, basil leaves, sugar, yogurt, corn syrup, milk and water. Pour mixture into prepared baking dish.
Bake for 25 minutes in preheated oven, stirring occasionally. Bake 15 minutes longer or until top is crisp and sauce is thickened. Reduce heat to medium-low; simmer until cheese is melted. Stir in olive oil and cook 1 minute longer. Cover dish and transfer to rack of oven. Bake 25 minutes or until charred and bubbly. Remove from heat and let cool 4-5 minutes. Serve for lunch or store covered in refrigerator.