Pan Bread with Grilled Red Onions
~ Mary ~
Usually my aversion to cooking anything doesn’t hit me so early in the season. It just gets too dang hot to even contemplate turning on the stove and lately its even too hot to stand outside in front of a hot grill. But I’m oh so grateful to have one!
I’m not sure if I ever mentioned that I used to have a tiny hibatchi that constituted as my grill. It’s SO sad, but so true. I guess at that time John didn’t understand the glory of the grill and I had some convincing to do. Thank the maker I succeeded AND that he got me a top of the line, cast iron, destruction proof wonder that’s going on ten.
Sounds rather strange – an Onion Sandwich – doesn’t it? Well it is if you don’t like onions. Not so strange if you’re as crazy about them as I am.
Pan Bread with Grilled Red Onion
Another winner from Francis Mallmann’s Seven Fires
Combine these ingredients and toss to coat evenly:
4 Large Red Onions sliced
1/4 Cup Olive Oil
2 Tbsp Fresh Rosemary or more to taste
Fresh Ground Black Pepper
Grill over medium-high heat on a perforated grill topper or cast iron skillet until well browned.
Combine in a heavy-duty mixer bowl with the paddle attachment:
4 Cups All-purpose Flour
1 Tbsp Kosher Salt
1 Package Dry Yeast
mix on low-speed.
1 Tbsp Olive Oil
1 1/4 Cups Warm Water – may need more or less depending on humidity.
Continue to mix on low-speed until the dough comes together.
Switch to a dough hook and knead on medium speed for 5 minutes, until dough is smooth and elastic.
Transfer to the counter.
Place in large floured bowl, cover with damp cloth, and let rise for 45 min. to an hour until doubled in size.
Roll out dough into a rectangle 6″x12″ and cut into roughly 3″ squares. Place on floured baking sheet, cover and let rise again until nearly doubled in size.
Heat a cast iron skillet over medium-low heat on the grill and cook until puffed and brown on the bottom, about 5 minutes. Flip and brown on the other side.
Slice open and serve filled with grilled onions.