Caramelized Onion and Brie Focaccia
Onions turn brown and sweet when they're cooked slowly and allowed to caramelize. Melted Brie cheese makes this savory flatbread wonderful!
2 1/4 cups biscuit baking mix
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons active dry yeast
1 cup hot water
2 tablespoons butter, softened
1 large egg
1/4 cup butter
3 onions, peeled and thinly sliced
1 tablespoon red wine vinegar
8 ounces Brie cheese, thinly sliced
- In a large bowl combine biscuit baking mix and yeast. Stir in hot water, softened butter and egg to form a soft dough.
- Turn dough out onto a floured surface and knead briefly, about 5 minutes. Press onto a lightly greased baking sheet to 1-inch thickness. Cover and let rise for 30 minutes.
- Meanwhile, in a large skillet melt butter and cook onions over low heat until soft, about 30 minutes. Add vinegar and cook 10 minutes more.
- Preheat oven to 400°F (205°C).
- Poke holes in the dough at 1-inch intervals. Spoon onion mixture on top. Arrange Brie cheese over onions.
- Bake until golden brown and cheese is melted, 15 to 25 minutes. Cut into squares or wedges to serve.
Makes 12 servings.