Caramelized Onion Focaccia

"Shortcuts give you more time to focus on other components of your dish"

Premade pizza dough is not only a great time saver but also a very versatile product to keep in your fridge. I am all about versatile. I like to buy it at Trader Joe's but, since I know that is a local store, you can also use frozen bread dough. I have used this pizza dough for everything from pizza to stromboli to cinnamon rolls. As much as I like homemade, life doesn't always grant me the time I would like in order to make it fresh. I hope you enjoy this recipe as much as I do. Also, if you have any leftover caramelized onions, they are great on a sandwich the next day.

Caramelized Onion Focaccia with Goat Cheese
and a Balsamic Vinegar Reduction

Ingredients:

premade pizza dough (or frozen bread dough)
olive oil
corn meal
salt and pepper

for Caramelized Onions
2 to 3 sweet onions, sliced
1 Tbsp. butter and 1 Tbsp. olive oil
1 Tbsp. sugar
pinch of salt

for Balsamic Reduction
1/2 C. balsamic vinegar
1 tsp. honey

2 oz. goat cheese

Sprinkle a baking stone with cornmeal and press the dough into about an 8x11 rectangle. Use your fingertips to make indentations in the dough. Drizzle with olive oil and season with salt and pepper. Let it rise slightly while making the caramelized onions.

In a nonstick pan over low/medium heat, add the butter and olive oil. Add the sliced onions. Sprinkle with sugar and salt. Cover with a lid and cook on low heat for about 20 minutes, stirring frequently. The onions should start to turn a slightly brown as they caramelize. Discard any burnt onions.

Preheat the oven to 400 degrees. Arrange the carmelized onions on top of the foccacia dough, using only as much as you like. Store any leftovers in the refrigerator. Bake for about 18 to 20 minutes, or until it is light golden brown. Top with crumbled goat cheese.

While the focaccia is baking, place a saucepan on medium heat and add the balsamic vinegar. Bring the vinegar to a low boil and let it reduce until it is the consistency of maple syrup, about 8 to 10 minutes. Watch this carefully, because it can burn. When it is reduced to the proper consistency, add the honey and mix well.

Slice this into long strips and drizzle with vinegar reduction. This is best served slightly warm. Makes about 10 to 12 servings.