Fillings: Braised Onions

Preparation info

  • Difficulty


  • 4


Appears in

Italian Regional Cookery

Italian Regional Cookery

By Valentina Harris

Published 1990

  • About


  • 6 tablespoons olive oil
  • 2 large onions, peeled and thinly sliced
  • salt and pepper


Heat the oil and fry the onions over a low heat until soft and golden brown. Season with salt and pepper and cool until required. Pile the onions on one half of the open Focaccia, sandwich the wedge back together and heat through in the oven at gas mark 5, 375°F (190°C), for about 6 minutes.