It will become your new favorite holiday starter!
This recipe has now become a holiday staple in our family, often requested and happily made.
(Its the holidays after all!)
Simply Recipes / Sally Vargas
We also trimmed down and streamlined the toppings.
Three caramelized onions is more than plenty, and I like to finish them with a little balsamic vinegar.
This said, I think gooey puddles of brie would also be wonderful for this recipe.
Simply Recipes / Sally Vargas
Cheese Rind On or Off?
They make a great cold breakfast or afternoon snack, or briefly reheat in the toaster oven.
Cover and let it rise for 1-2 hours at room temperature.
Simply Recipes / Sally Vargas
Use it right away, or transfer to the fridge overnight.
If it springs back, wait a few minutes and then continue patting it out.
Meanwhile, warm 2 teaspoons of butter or olive oil in a large skillet over medium heat.
Simply Recipes / Sally Vargas
Add the onions with 1/2 teaspoon salt, and cook, stirring occasionally, until deep brown.
This will take 30 to 40 minutes.
Stir in the vinegar and remove from heat.
Simply Recipes / Sally Vargas
Let the onions cool slightly.
Preheat the oven to 425F.
Gently dimple the top of the focaccia all over by pressing your fingertips about halfway down into the dough.
Simply Recipes / Sally Vargas
Scatter the onions over top.
Dot the cubes of brie evenly over the onions, followed by the cranberries.
Finish by sprinkling the rosemary over top along with as much black pepper as you like.
Simply Recipes / Sally Vargas
Cool briefly, then serve.
Leftovers will keep for about 3 days.
Simply Recipes / Sally Vargas
