The trick to making this simple, stylish dish taste incredible is this: Don’t rush.
Or make one for yourself on a quiet Sunday, and keep leftovers for weekday lunches.
Ingredients
2tablespoonsneutral oil, such as canolaoravocado
3poundsyellow onions, cut into 1/2-in.
Photo: Aaron Kirk
wedges
4thymesprigs
1teaspoonkosher salt
1teaspoonsherry vinegar
12teaspoonblack pepper
12(16-oz.)
Heat oil in a Dutch oven over medium.
Stir in vinegar and pepper.
Fold edges of dough over filling.
Whisk together egg and water in a small bowl; brush over dough.
Bake in preheated oven until crust is golden, about 20 minutes.
Let cool 5 minutes before slicing.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
