Onion coca from Sud de France by Caroline Conran
Slice the onions, not too fine, and soften them in the olive oil until they are tender and start to turn golden. Allow to cool. Make the long strips of dough as described in the first coca recipe. ...
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Ingredients
- 500 g melting cheese such as raclette, tomme or Gruyère, thinly sliced
- or 12 slices of chorizo
- pinch salt
- 2 sweet onions
- 2-3 tbsp olive oil
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