| 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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