There are some things that kids just don’t like. They just don’t. And until they get older, they won’t. They just won’t.
Off the top of my head:
Classical music, iced tea, Brussels sprouts, the news, and art museums.
But the biggest one of all?
I’m from Walla Walla, the birthplace of the Walla Walla sweet, and I just recently became a fan of onions. And to be perfectly honest, I still don’t like raw onions, but sautéed or caramelized? That’s the stuff!
Forgetting that I already had a large bag of onions at home, I bought another the other day. What do you do with two bags of onions and 3 kids at home? Yes, 3. Sometimes Matty B is more than just a kid at heart…
Caramelized Onion Foccacia!
Onions go from raw and pungent to sweet and caramelly.
There are three parts to this focaccia: the yeast mixture, mashed potato and the flour combo.
Confession time: I am a yeast failure. Dough never rises, and I never achieve that pillowy, beautiful baked goodness that is homemade bread.
Today I learned a very important lesson:
The recipe says to let it rise for an hour or until doubled in size. After an hour it looked exactly like it did when I first set it to rise.
And so we went to Costco. We ate samples. The kids oohed and ahhed over the giant stuffed animals (note: mom, under no circumstances should you purchase one of these life size teddy bears for the kidlets- we have no room!) and Matty B stared longingly at the Soda Stream (note: mom, under no circumstances should you purchase a Soda Stream for Matty B- we have no room!).
We got home and (cue magical sounding music)…the dough was definitely doubled in size!
Spread onto a cookie sheet, drizzled with olive oil and topped with caramelized onions, it was a sight to behold!
It baked up beautifully. Crusty on the outside, warm and soft on the inside.
The plan for dinner was pasta, green beans and bread. I mostly just ate bread. Truth? J Man also mostly ate bread – without the onions. What did I expect?
I guess I’ll wait until next year to try him on Brussels Sprouts…
Caramelized Onion Focaccia Bread
Adapted from this recipe
1 package yeast
1/2 tsp honey (I’m a “beegan”:)
4 1/2 cups AP flour (I wanted to use whole wheat, but was already making ww pasta and knew I needed to pick my battles)
1 TBS salt
8 TBS olive oil
1 cup mashed potatoes (no added milk or butter)
2 onions, thinly sliced
1 TBS vegan butter
Melt butter in large skillet over medium heat. Add onions and sauté slowly until browned to your liking (approximately 20-30 minutes).
While onions are cooking, dissolve yeast and honey in 1/2 cup warm water. Set aside.
Combine flour with salt in a large bowl. Add potatoes, 6 TBS oil, 1 cup warm water and yeast mixture. Knead for 3-4 minutes until smooth.
Cover with a towel and let rise until really truly doubled in size. Press into a cookie sheet, drizzling with 2 TBS oil and covering with onions. Bake at 425 for 20-25 minutes. Swoon.