Ingredients
4 onions
400g plain flour
10g instant yeast
7.5ml salt
pinch sugar
275ml warm water
75ml good olive oil
Method
Sources
📖
RecipeNLG
dataset
📖
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
You're reading one of recipes available free. Full library with Gastronome.
Thinly slice the onions, fry until golden and slightly caramelised. Sift together the flour, yeast, salt and sugar. Make a well in the dry ingredients, then mix in the oil and water. Knead for about 10 mins, until the dough is soft and elastic. Allow to rise until doubled in volume. Divide the dough in two, press out the halves by hand into rough circles about 1/2 inch thick. Drizzle with a little extra olive oil and spread the caramelised onions over the top. Sprinkle with maldon salt and bake at 180 C for 15 mins.