| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Breads, Condiments, Cooking lig | 4 | Servings | |
INGREDIENTS
| 1 1/2 | T | Olive oil |
| 7 1/2 | c | Thinly sliced onion, from |
| 4-onions | ||
| 1/2 | c | Thinly sliced shallots |
| 3 | T | Mango-papaya vinegar, see |
| recipe | ||
| 1/2 | t | Dried thyme |
| 1/4 | t | Salt |
| 1/4 | t | 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.
A Message from our Provider:
“Times change, God doesn’t.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 520
Calories From Fat: 147
Total Fat: 16.5g
Cholesterol: 0mg
Sodium: 859.7mg
Potassium: 692.5mg
Carbohydrates: 81.1g
Fiber: 8.6g
Sugar: 20.5g
Protein: 14.7g