Savory Onion Bread
Serving Size, Ingredients and Equipment:
For a medium-large baking sheet of onion bread:
- 375g sifted flour, plus flour for dusting
- 125 ml olive oil, plus some for greasing
- 30g dry yeast
- 2 kilograms sweet onions (such as Vidalia, Maui or Walla)
- 150g butter
- 6 medium eggs
- 400g crème fraîche (in Europe), or sour cream (in the United States)
- 80g cubed bacon
- 2 tablespoons caraway seed
- salt
- pepper
- 150 ml lukewarm water
- 375g sifted flour, plus flour for dusting
- 125 ml olive oil, plus some for greasing
- 30g dry yeast
- 2 kilograms sweet onions (such as Vidalia, Maui or Walla)
- 150g butter
- 6 medium eggs
- 400g crème fraîche (in Europe), or sour cream (in the United States)
- 80g cubed bacon
- 2 tablespoons caraway seed
- salt
- pepper
- 150 ml lukewarm water
Cooking Instructions and Methods:
In a large bowl, dissolve the yeast in the lukewarm water. Mix in the flour, olive oil and a pinch of salt. Mix into a smooth dough and let rise at room temperature for 30 minutes.
Cut the onions into fine intact slices. Melt the butter in a pan and sautée the onions for 5 minutes. Season with salt and pepper and set aside to cool.
In a separate bowl, mix the eggs and crème fraîche (or sour cream), then mix into the onions.
Give the dough a good kneading on a floured surface and roll to the tickness of a finger.
Place to dough on a baking pan and use your fingers to pull up a border all around the perimeter. Let rise for 5 minutes while you fry the cubed bacon for 3 minutes in a non-greased skillet. It is important not to add any extra oil to the bacon so that it will combine well with the rest of the ingredients.
Spread the bacon onto the dough. Pour the egg mixture on top and sprinkle with the caraway seed.
Bake for 40 minutes in a preheated oven at 200°C. If the top is getting too brown move to the bottom of the oven for the final portion of baking.
Let cool, cut and serve with some sparkling apple cider.
Can be kept in the freezer for awhile.
Cut the onions into fine intact slices. Melt the butter in a pan and sautée the onions for 5 minutes. Season with salt and pepper and set aside to cool.
In a separate bowl, mix the eggs and crème fraîche (or sour cream), then mix into the onions.
Give the dough a good kneading on a floured surface and roll to the tickness of a finger.
Place to dough on a baking pan and use your fingers to pull up a border all around the perimeter. Let rise for 5 minutes while you fry the cubed bacon for 3 minutes in a non-greased skillet. It is important not to add any extra oil to the bacon so that it will combine well with the rest of the ingredients.
Spread the bacon onto the dough. Pour the egg mixture on top and sprinkle with the caraway seed.
Bake for 40 minutes in a preheated oven at 200°C. If the top is getting too brown move to the bottom of the oven for the final portion of baking.
Let cool, cut and serve with some sparkling apple cider.
Can be kept in the freezer for awhile.
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