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Sunday, December 14, 2008

Caramelized Onion and Rosemary Focaccia

I have to be careful or I'll eat this entire thing.

It all started with two big, lonely yellow onions sitting in a bowl on the counter and some whole wheat pizza dough I had kicking around the fridge. This focaccia would make a tasty pizza base. Add some white beans before you put it in the oven then top with fresh tomatoes or arugula when it comes out.

Whole wheat pizza dough (store-bought unless you're inspired)
2 large yellow onions
1 sprig fresh rosemary
Kosher salt
Olive Oil

Slice the onions into half-moon ribbons and slowly saute in a few glugs of olive oil over medium-low for about 20 minutes, until they are deeply caramelized. Season with salt.

Meanwhile, preheat the oven to 400 and chop the rosemary.
Spread the dough into an oiled baking dish or cookie sheet. Your focaccia can be as thick or as thin as you like it.
Drizzle with olive oil then sprinkle with salt and rosemary.
Throw the caramelized onions on top and bake the focaccia until the bottom is lightly browned.

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