parmesan-breads-with-tomato-and-onions-15567.json

{
    "directions": [
        "Arrange tomato slices on rack. Sprinkle with salt. Let stand 30 minutes.",
        "Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onions and saut\u00e9 until very soft, about 15 minutes. Add vinegar and thyme. Saut\u00e9 until liquid is absorbed, about 2 minutes. Remove from heat.",
        "Preheat oven to 375\u00b0F. Line 2 baking sheets with parchment paper. Place bread dough on lightly floured work surface. Knead cheese and red pepper into dough. Divide dough into 8 equal pieces. Form each piece into ball. Roll out each ball to 3 1/2-inch round. Arrange on prepared baking sheets, spacing evenly. Using spoon, make depression in center of each round. Spoon onion mixture into each depression. Top each with 1 tomato slice; press gently to secure. Bake until breads are golden, about 30 minutes. Transfer to rack and cool completely."
    ],
    "ingredients": [
        "8 1/4-inch-thick slices ripe tomato",
        "1 tablespoon olive oil",
        "2 medium-size red onions, thinly sliced (about 3 cups)",
        "1 tablespoon balsamic vinegar",
        "2 teaspoons chopped fresh thyme",
        "1 1-pound loaf enriched frozen white bread dough, thawed",
        "1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)",
        "1/4 teaspoon dried crushed red pepper, minced"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bread",
        "Onion",
        "Tomato",
        "Bake",
        "Parmesan",
        "Summer"
    ],
    "title": "Parmesan Breads with Tomato and Onions",
    "url": "http://www.epicurious.com/recipes/food/views/parmesan-breads-with-tomato-and-onions-15567"
}