| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Condiments, Breads, Cooking lig | 4 | Servings | |
INGREDIENTS
| 1 1/2 | tb | Olive oil |
| 7 1/2 | c | Thinly sliced onion; from 4-onions |
| 1/2 | c | Thinly sliced shallots |
| 3 | tb | Mango-papaya vinegar; see recipe |
| 1/2 | ts | Dried thyme |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| 14 1/2 | oz | Packaged focaccia; (italian flatbread) |
INSTRUCTIONS
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 <kitpath@earthlink.net> on Oct 01, 1998, converted by MM_Buster v2.0l.
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