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On Tue, 14 Oct 2003 22:49:03 +0000 (UTC),
(Deepak Saxena) wrote:

> 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?
>
Try it. Sounds like plan to me!

Personally, I like the traditional foccacia with just a
little olive oil, a smidgeon of tomato sauce and a
smattering of garlic & basil.

<S>