Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 packet (2¼ tsp or 7g) active dry yeast
  • 1 tsp (5g) sugar
  • 1 tsp (5g) salt
  • 1 cup (240ml) warm water (about 110°F or 43°C)
  • 1 tbsp (15ml) olive oil
  • 2 medium yellow onions, thinly sliced
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (15g) unsalted butter
  • 1 tsp (5g) salt
  • 1 tbsp (15ml) balsamic vinegar (optional)

Instructions:

  1. In a mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
  2. Add flour and salt. Mix until a shaggy dough forms.
  3. Knead dough on a floured surface for about 8 minutes until smooth.
  4. Form into a ball, coat with olive oil, and place in an oiled bowl. Cover and let rise for 30 minutes.
  5. Heat olive oil and butter in a skillet over medium heat.
  6. Add sliced onions and 1 tsp salt, cooking slowly for 20-25 minutes until golden brown and soft. Stir occasionally.
  7. Optionally, stir in balsamic vinegar in the last 5 minutes of cooking. Set aside to cool.
  8. Once dough has risen, punch down and incorporate the cooled caramelized onions.
  9. Shape the dough into a loaf and place it on a baking sheet lined with parchment paper.
  10. Cover and let rise for another 30 minutes.
  11. Preheat the oven to 375°F (190°C).
  12. Bake the bread for 30-35 minutes or until golden brown and sound hollow when tapped on the bottom.
  13. Allow to cool on a wire rack for at least 10 minutes before slicing.