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1 hour ago, MelissaH said:I'll check it out. Cheesy onion sounds fab.
As I recall, it was stretched out into a long, thin rectangle, sprinkled with the toasted onions and grated cheese - I think I used romano because it is sharper that parm - today I would probably use Asiago but I don't recall it was easily available then.
Roll it up, seal the edge and ends and let it rise and do the diagonal slashes and spritz it just before going into the oven.
1 hour ago, MelissaH said:I'll check it out. Cheesy onion sounds fab.
As I recall, it was stretched out into a long, thin rectangle, the toasted onions and grated cheese - I think I used romano because it is sharper that parm - today I would probably use Asiago but I don't recall it was easily available then.
Roll it up, seal the edge and ends and let it rise and do the diagonal slashes and spritz it just before going into the oven.
