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Into a pot, put 4 good lugs of olive oil, your sliced garlic and the thyme. |
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Then add your onions, cover, and cook for 4 or 5 minutes. |
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By then the moisture will have come out of the onions, so remove the lid and slowly cook away the liquid for a minute so you're left with nice, translucent, tasty onions - don't let them colour. Season to taste and add a small splash of vinegar. |
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While the onions are cooking, make your dough and continue through the basic bread recipe until Stage 5 where you divide your dough into 4 or 6 pieces, dust with flour, and roll into classic baguette shapes. |
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Move them to a flour-dusted baking tray, then rub the onion mixture over the top of each baguette. Allow to prove until doubled in size, then bake in your preheated oven for 15 minutes at 180 C/350 F/gas 4 until the bread is crisp and lightly golden. |
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The onions usually do burn a bit at the end, but that's all part of it.
Source : Jamie Oliver "Happy Days with the Naked Chef"
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Recipe
- 1 x basic bread recipe (click here)
- olive oil
- 2 cloves of garlic, peeled and sliced
- 1 handful of fresh thyme, washed and leaves picked
- 3 white onions, finely sliced
- sea salt and freshly ground black pepper
- a splash of white wine vinegar
MAKES : 4 - 6
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