| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Italian, Main dish, Vegetarian |
1 |
Large ring |
INGREDIENTS
| 3/4 |
t |
Dried yeast |
| 1 |
c |
Warm water |
| 1/4 |
c |
Olive oil |
| 2 1/2 |
c |
All-purpose white flour |
| 1 1/2 |
t |
Salt |
| 1 1/2 |
lb |
Red onions, sliced very fine |
| 4 |
T |
Margarine |
|
|
Salt & pepper |
| 1 |
pn |
Sugar |
|
|
Olive oil |
INSTRUCTIONS
Stir the yeast into the water in a large mixing bowl & let stand until
it is creamy, about 10 minutes. With a wooden spoon, stir in the
olive oil followed by the flour & salt. Knead by hand until moist &
velvety. Place dough in a lightly oiled bowl, cover & let rise until
doubled. Meanwhile, saute the onions in margarine over the lowest
possible heat until they are soft & transparent, about 40 minutes.
Season with salt & pepper & sugar. Leave to cool. When the dough has
risen, turn out onto a floured board & shape into a long log. Transfer
to a greased baking sheet & join the two ends to make a ring of 6" tp
8" diameter. Keep the hole in the centre as open as possible. Cover &
let rise till doubled. 30 minutes before baking, preheat oven to 400F.
When the dough has risen, scoop up the onions in a slotted spoon &
pile on top of the ring. Bake for 15 minutes, then reduce the heat to
375F, brush the exposed surface with more olive oil & bake another 15
to 20 minutes until golden & crispy. Remove & slide onto a wire rack
to cool.
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