Onion Bread Ring (Lombardy)

Appetizers

Ingredients

Once-risen bread dough, made with 2 cups of flour- 3/4 pound

Olive oil- 3 tbsps

Italian Red onions- 1 1/2 pounds

Butter- 6 tbsps

Salt

Sugar- 1 tsp

Butter or oil for baking sheet

Failing the red onions, any large mild onions, e.g. Bermuda or Spanish, may be used.

Punch down the risen bread dough and work in the oil, kneading vigorously until incorporated. Leave no rise in a warm place while you prepare the onions.

Slice the onions thinly and saute gently in butter until soft and golden but not brown. Season to taste with salt and a sprinkling of sugar.

Take the dough, knead it lightly and roll it into a long sausage. Coil it into a ring, transfer to a buttered or oiled flat baking sheet and leave to rise again in a warm place. When doubled in bulk, spread with the onions and bake in a hot oven (450F). After 15 minutes, lower the heat to 375F and continue baking until the bread is golden brown, about 15 to 20 minutes longer. Serve hot or cold, sliced and spread with butter.

Serves 6

Although the onion ring is extremely good as it is it is even more delicious if the onions are covered with thinly sliced Mozzarella cheese before baking.