Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Caramelized onions
Dough
To shape
How it's done
Caramelized onions
Heat the oil and butter in a non-stick frying pan. Reduce the heat, add the onions and salt, cover and cook over a medium heat for approx. 20 mins., stirring occasionally. Remove the lid, sprinkle with sugar, continue to cook for approx. 10 mins. until the onions turn light brown. Remove the onions, leave to cool.
Dough
Mix the flour, salt and yeast in a bowl. Pour in the water, mix thoroughly with a wooden spoon. Mix in the onions. Cover the dough and leave to rise at room temperature for approx. 16 hrs.
To shape
Place the dough on a lightly floured work surface, shape into a ball. Place the dough ball on a well-floured tea towel, sprinkle with a little flour, cover and leave to rise at room temperature for a further 2 hrs.
To bake
Place the cooking pot (incl. lid) in the lower half of the oven. Preheat the oven to 240°C. Place the dough ball on a sheet of baking paper (approx. 20 cm in diameter), place in the pot along with the baking paper, cover and bake for approx. 30 mins. Remove the lid and cook for a further 15 mins. Take the pot out of the oven, remove the bread from the pot, leave to cool on a rack.
| Tip: | This bread can also be made without the onions. |
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