by Heather Schmitt-Gonzalez / Thursday, April 7, 2011
Onion Baguettes = Happy Days
makes 3 baguettes
for the dough:
just over 1 lb. white bread flour
~11 grams instant yeast
1 Tbs. sugar
1 Tbs. fine sea salt
just over 1 c. tepid water
ladleful of sourdough starter (optional)*
for onion topping:
2 cloves garlic, sliced thin
1 large yellow onion, sliced thin
small handful fresh thyme, leaves stripped
freshly ground black pepper
white wine vinegar
Whisk together flour, yeast, sugar, and salt in a large bowl. Make a well in the center and add sourdough starter and water. Stir with a wooden spoon to combine, then turn out onto a work surface and knead until smooth and elastic, ~3-5 minutes. Transfer to an oiled bowl, cover with plastic wrap or a clean kitchen towel and let sit in a warm place until doubled in size, ~45 minutes to an hour.
Turn dough out onto a lightly floured work surface and gently poke all around with your fingertips. Divide into three equal portions. Form each into a baguette and transfer to a lightly floured pizza peel (if baking on a stone) or sheet tray (if baking directly on tray). You can make long, skinny baguettes if they will fit in your oven...unfortunately my oven isn't the one of my dreams, so mine have to be a bit shorter and fatter than an ideal baguette. Cover and let rise until doubled in size again, ~45 minutes to an hour. Preheat oven to 350° F. during last 15 minutes of rise time.
In the meantime, heat a big glug of olive oil in a skillet over medium-low heat. Add garlic, onions, and thyme and cook, stirring from time to time until everything is soft and onions are translucent (without browning), ~5-7 minutes. Season with salt and pepper and a splash of the vinegar. Stir and set aside until baguettes have risen.
*If you are making this without the ladleful of sourdough starter...and/or your baguettes are longer & skinnier than mine...your baguettes could be done in as little as 15 minutes, so start checking them earlier, if you've made either of those changes.
(...other than Nick at Nite)?
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.