Caramelized Onion Bread

When I worked for Georges Perrier at Le Bec-Fin, they put raw onion in the sourdough, a practice that is quite common in France. I didn’t like the sharp, acrid taste at all, so Georges showed me how to get serious about caramelizing onions. His method takes a long time and a lot of stirring, but it’s so much better than the common shortcut of adding sugar to onions and sautéing them. I incorporated those onions into a baguette, wh