1. Preheat oven to 450. In large skillet melt butter over medium heat. Add onion and sugar; reduce heat to medium low. Cook and stir for 20 to 25 minutes or until onions are very tender and caramelized. Coarsely chop; set aside.

2. In food processor combine beans, olive oil, sesame oil, garlic, rosemary, 2 tablespoon butter, salt, and 1/4 teaspoon black pepper. Process until smooth. Stir in 2 tablespoons of the cheese. Transfer to a 12 to 16 ounce individual casserole.

3. Top with caramelized onion and remaining cheese. Bake 8 to 10 minutes or until cheese is browned and hummus is heated through. Garnish with rosemary. Serve with baguette slices and carrot and celery sticks.