Baked focaccia a while back, using small onions that were browned in balsamic vinegar.
I'm interested in adding onions to my sourdough bread and/or noknead bread recipes. I live in the Boston area, and a number of high end restaurants serve delicious, big hole artisan breads with onions. It's clear the onions are cooked with fairly large pieces. When do you think these are added, and how are they cooked? Any ideas out there?
Can anyone tell me a good source for dehydrated onions ? I can't seem to find them anywhere except on the web. I read the article for Norm's Onion rolls and got the recipe and I'm ready to eat but can't find a source. Thanks everyone
... that Peter Reinhart's "Sweet and Sour Onion Marmelade" is really really good. I made a sourdough, whole-wheat grilled pizza last night (no recipe, really -- I kinda just threw it together) and made the onion marmelade from American Pie.
Amazingly tasty. I plan to use it on sandwiches and, given how incredibly tasty it is, I may just make a foccacia for dinner sometime this week!
Do we have any survivors reports of using sweet onions (Vadalias in particular) in Onion Rye? I was weeping over two reds I was dicing for the Sourdough Rye from Reinharts BBA and the fact I'd seen Vadalias at the market today. (Not to mention the bake sale at church this weekend).