Cover sliced onions with cold water. Set aside. Combine yeast, sugar and 3/4 c. water, set aside till bubbly. Stir in 1/3 cup oil, salt and 1/2 cup water. Add 2 1/2 cups flour and knead till smooth, adding flour as needed. Put dough in greased bowl and rise in warm, steamy oven till doubled, 30 to 45 minutes. While dough is rising, drain onions well and saute in 1 T oil till limp. Remove from heat, cover and set aside. When dough has risen, punch down, allow to rest 10 minutes, then roll out into a circle or rectangle to fit chosen greased pan. Let rise again 30 minutes. Dimple dough with fingers and drizzle and brush with remaining oil. Sprinkle with kosher salt to taste. Drain onions and scatter over surface. Sprinkle entire dough generously with crushed rosemary. Bake 400 for 30 to 35 minutes, till crusty and golden. Cut in wedges or squares. Serve warm but its good cold too. >From: LoisO43779@aol.com Posted to MM-Recipes Digest by "Ulrich Sahm"
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 17 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 177.9mg||6 %|
|Potassium 797.1mg||21 %|
|Total Carbohydrate 55.1g||16 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 46g|
|Protein 14.4g||21 %|
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Calories per serving: 267
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