I decided to make foccacia last weekend and wanted to add
caramelized onions to the top. The recipe I used (from
"Vegeterian Cooking for Everyone") said to caramelize the
onions then put them on the loaf after it's risen. I did
so, but when I baked the bread, the onions completely burned.
Couple of questions/issues:

- I didn't caramelize them with any wine, but just fried them
on low heat until they were nice, dark, and soft. Would the
lack of moisture cause this problem?

- Should I just place them on top half-way through the baking?

Tnx,
~Deepak

--
Deepak Saxena - - http://www.plexity.net