Caramelized-onion Focaccia Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 tbsp: Olive oil,
7 1/2 cup: Thinly sliced onion, from 4-onions
1/2 cup: Thinly sliced shallots,
3 tbsp: Mango-papaya vinegar, see recipe
1/2 tsp: Dried thyme,
1/4 tsp: Salt,
1/4 tsp: Black pepper,
14 1/2 ounce: Packaged focaccia, (italian flatbread)
Directions:
l. Preheat oven to 400F.
2. Heat the olive oil in a large nonstick skillet over medium-low heat. Add
the sliced onion and shallots, and cook 25 minutes or until onion and
shallots are golden brown, stirring frequently. Add the Mango-Papaya
Vinegar, dried thyme, salt, and pepper, and saute for 5 minutes. Arrange
the caramelized onions over focaccia, and bake at 400F for 8 minutes or
until thoroughly heated. Cut focaccia into wedges. Yield: 4 servings.
[CALORIES 405 (21%cff); FAT 10g]
MANGO-PAPAYA Vinegar: Rice wine vinegar with mint, ginger and fruit.
~(Edited by Pat Hanneman 10/01/98)-
Notes: Adding fruit flavored vinegar to caramelized onions lends a
sweet-tart contrast to simple focaccia bread. Recipe from "Cooking Class:
The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The
Best 50 Flavored Oils and Vinegars.
Recipe by: Cooking Light Sep98
Posted to EAT-LF Digest by Pat Hanneman on Oct 01,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
2. Heat the olive oil in a large nonstick skillet over medium-low heat. Add
the sliced onion and shallots, and cook 25 minutes or until onion and
shallots are golden brown, stirring frequently. Add the Mango-Papaya
Vinegar, dried thyme, salt, and pepper, and saute for 5 minutes. Arrange
the caramelized onions over focaccia, and bake at 400F for 8 minutes or
until thoroughly heated. Cut focaccia into wedges. Yield: 4 servings.
[CALORIES 405 (21%cff); FAT 10g]
MANGO-PAPAYA Vinegar: Rice wine vinegar with mint, ginger and fruit.
~(Edited by Pat Hanneman 10/01/98)-
Notes: Adding fruit flavored vinegar to caramelized onions lends a
sweet-tart contrast to simple focaccia bread. Recipe from "Cooking Class:
The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The
Best 50 Flavored Oils and Vinegars.
Recipe by: Cooking Light Sep98
Posted to EAT-LF Digest by Pat Hanneman
1998, converted by MM_Buster v2.0l.
Source from luhu.jp