December 28, 2009 - 11:29am
When and how to add onions to artisan breads
I'm interested in adding onions to my sourdough bread and/or noknead bread recipes. I live in the Boston area, and a number of high end restaurants serve delicious, big hole artisan breads with onions. It's clear the onions are cooked with fairly large pieces. When do you think these are added, and how are they cooked? Any ideas out there?
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The recipe I have for focaccia calls for sauteed onions. I cooked them in evoo until just tender and then put them on a plate to cool. After I've got my ingredients all ready and in the bowl I add the onions and start the mixer to knead the dough. I've made this recipe 5-6 times and always taste great! I would imagine that with larger pieces of onion you may have to wait to add them after the kneading is done and just fold them into the dough.
Aloha, Royall
Now that sounds really good! I wonder...would the ones that are on the surface burn when baking?
I haven't had any problems with them burning. I put olive oil on the top just before adding the Parmesan and asiago cheeses and calamata olives and haven't had any problem with burning. I'm baking at 350* if I remember right. And yes... Taste wonderful! I'm making another one to take to a NYE party. It always goes over big!!
I actually like a little burn in the onions. I'm afraid putting in water would make them soggy. Is that so?
I add re hydrated onions to bread all the time. If you want to use fresh raw onions you will have to caramelize them first by either saute or roasting them. I've done it both ways but when I make onion rolls or sour rye bread with onion I always use the dry product, dumped over boiling water and left to cool. Then I use the water from re-hydrating in the dough mix. You get a very fragrant aroma. Smells like a Jewish Bakery.
Eric
I like the idea of reusing the water. I think I'll try that next time!
mahalo,Eric!