December 28, 2009 - 11:29am
When and how to add onions to artisan breads
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?