Venezianischer Zwiebelkuchen (Venetian onion flatbread)

Method

1. Whisk the flour, yeast and salt together, then add the olive oil and lukewarm water. Bring together and knead for 8 minutes, until smooth and elastic. Cover and prove in a warm spot for 45 minutes, until roughly doubled.
2. Soak the raisins in warm water for 10 minutes, then drain.
3. Heat the olive oil in a wide pan over low heat. Add the onion and salt and cook, stirring often, for 25 to 30 minutes, until fully collapsed and a deep, sweet gold. Do not rush this; onions cooked on higher heat brown patchily instead of turning uniformly sweet.
4. Stir in the drained raisins, pine nuts, vinegar and sugar. Cook for 2 more minutes, then taste and adjust the vinegar; it should be noticeable, not just a background note.
5. Press the dough out onto a lined baking sheet, about 30 by 25 cm, into an even layer. Spread the onion topping evenly over it, right to the edges.
6. Bake at 220°C for 25 to 30 minutes, until the base is pale gold and firm underneath.
7. Serve warm or at room temperature, sliced into squares.

Method in the Thermomix

Written for a TM5 or TM6, 2.2 litre bowl. This covers the onions; the dough and baking are the same as the hand method.

1. Onion into the dry bowl, in rough pieces. Chop 3 sec / speed 4, no finer.
2. Add the olive oil and salt. Cook 28 min / 100 °C / reverse / speed 1, measuring cup off, until fully collapsed and deep gold. Scrape down once or twice.
3. Add the drained raisins, pine nuts, vinegar and sugar. Cook 2 min / 100 °C / reverse / speed 1, measuring cup off. Taste and adjust the vinegar.
4. Spread over the risen dough and bake as in the hand method.

Notes

• The vinegar is what makes this a Venetian onion flatbread rather than a plain one. The agrodolce, sweet-sour, balance is the whole character of the dish; without it, it is just onions on bread.
• Give the onions the full cooking time. Rushed at higher heat, they brown unevenly rather than turning uniformly soft and sweet, and the flavour stays sharper than it should.
• This is very good the next day at room temperature, which is how it is often eaten in Venice, more as a snack than a formal course.
• It keeps for 2 days at room temperature, covered, or 4 days in the fridge; reheat gently or eat at room temperature rather than in a microwave, which toughens the dough.

Ingredient substitutions

• Raisins can be sultanas or currants in the same quantity.
• Pine nuts can be slivered almonds, toasted, for a similar crunch at a lower cost.
• White wine vinegar can be a light red wine vinegar; balsamic works too but pushes the dish sweeter still.
• A scattering of fresh thyme or rosemary over the onions before baking is a good, common addition.