I decided to make foccacia last weekend and wanted to add
caramelized onions to the top. The recipe I used (from
"Vegeterian Cooking for Everyone") said to caramelize the
onions then put them on the loaf after it's risen. I did
so, but when I baked the bread, the onions completely burned.
Couple of questions/issues:

- I didn't caramelize them with any wine, but just fried them
on low heat until they were nice, dark, and soft. Would the
lack of moisture cause this problem?

- Should I just place them on top half-way through the baking?

Tnx,
~Deepak

--
Deepak Saxena - - http://www.plexity.net

Deepak Saxena wrote:
>
> I decided to make foccacia last weekend and wanted to add
> caramelized onions to the top. The recipe I used (from
> "Vegeterian Cooking for Everyone") said to caramelize the
> onions then put them on the loaf after it's risen. I did
> so, but when I baked the bread, the onions completely burned.
> Couple of questions/issues:
>
> - I didn't caramelize them with any wine, but just fried them
> on low heat until they were nice, dark, and soft. Would the
> lack of moisture cause this problem?
>
> - Should I just place them on top half-way through the baking?
>
> Tnx,
> ~Deepak
>

Typically when I caramelise onions, they aren't really dark. Just a nice
brown. Perhaps you went too far. Since they are going to be baked
further, you might do better just taking them to a light brown and let
the oven finish the work.

If you place them on top halfway through, they probably won't sink in as
nicely as otherwise.

On Tue, 14 Oct 2003 22:49:03 +0000 (UTC),
(Deepak Saxena) wrote:

> I decided to make foccacia last weekend and wanted to add
> caramelized onions to the top. The recipe I used (from
> "Vegeterian Cooking for Everyone") said to caramelize the
> onions then put them on the loaf after it's risen. I did
> so, but when I baked the bread, the onions completely burned.
> Couple of questions/issues:
>
> - I didn't caramelize them with any wine, but just fried them
> on low heat until they were nice, dark, and soft. Would the
> lack of moisture cause this problem?
>
> - Should I just place them on top half-way through the baking?
>
Try it. Sounds like plan to me!

Personally, I like the traditional foccacia with just a
little olive oil, a smidgeon of tomato sauce and a
smattering of garlic & basil.

<S>