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Recipe Name: Caramelized-onion Focaccia Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 1/2 Tablespoon(s) Olive oil
7 1/2 Cup(s) Thinly sliced onion, from
4-onions
1/2 Cup(s) Thinly sliced shallots
3 Tablespoon(s) Mango-papaya vinegar, see
recipe
1/2 Teaspoon(s) Dried thyme
1/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Black pepper
14 1/2 Ounce(s) Packaged focaccia, italian
flatbread
Directions:
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.

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


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