Recipe - Caramelized-Onion Focaccia

1 One half tablespoon Olive oil
7 One half cup Thinly cut or sliced up onion; from
4onions
One half cup Thinly cut or sliced up shallots
3 tablespoon Mangopapaya vinegar; see
recipe
One half teaspoon Dried thyme
One fourth teaspoon Salt
One fourth teaspoon Black pepper
14 One half ounce Packaged focaccia; (italian
flatbread)

l. Preheat oven to 400F.

2. Heat the olive oil in a large nonstick skillet over mediumlow heat. Add
the cut or sliced up onion and shallots, and cook 25 minutes or until onion and
shallots are golden brown, stirring frequently. Add the MangoPapaya
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]

MANGOPAPAYA 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
sweettart 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 EATLF Digest by Pat Hanneman kitpath@earthlink.net on Oct 01,
1998, converted by MM_Buster v2.0l.