Caramelized Onion and Herb Ciabatta
- 4 cups sliced onions
- 1/4 cup olive oil
- 2 tablespoons sugar
- 1 tablespoon balsamic vinegar
- 1 cup chopped fresh herb blend (any combination of fresh parsley, basil, oregano, tarragon, cilantro, or other favorite herb)
- Salt and pepper
- Ciabatta, Poolish Version (page 136) or Ciabatta, Biga Version (page 140)
- Prepare the onion-and-herb mixture at least 1 hour before making the dough or the day before.
- In a large pan, saute the onions in the olive oil over medium heat until they start to caramelize or turn brown (it will take 10 to 15 minutes).
- Add the sugar and continue to cook until the sugar melts and the onions turn golden brown.
- Add the balsamic vinegar and stir until the onions are evenly coated.
- Turn off the heat and add the herbs, tossing just until they are evenly distributed and wilted.
- Season with salt and pepper.
- Set aside to cool.
- Make the dough as directed in the master formula.
- When performing the 2 stretch-and-fold steps, spread one-quarter of the onions (or less, if you are making 3 smaller loaves) over each piece of dough each time and fold them in.
- Proceed as described in the poolish version.
onions, olive oil, sugar, balsamic vinegar, fresh herb blend, salt, version
Taken from www.epicurious.com/recipes/food/views/caramelized-onion-and-herb-ciabatta-392137 (may not work)