Servings: 6 to 8

THE TOPPING: subheading: THE TOPPING:
1 tablespoons olive oil 1 tablespoons olive oil
1-1/2 pounds (3 large) onions, very thinly sliced 1-½ pounds (3 large) onions, very thinly sliced
Salt to taste Salt to taste
Freshly ground black pepper to taste Freshly ground black pepper to taste
1/3 cup pine nuts ⅓ cup pine nuts
THE BEER DOUGH: subheading: THE BEER DOUGH:
3 cups unbleached flour, plus extra for dusting 3 cups unbleached flour, plus extra for dusting
1 tablespoon baking powder 1 tablespoon baking powder
1/2 teaspoon salt ½ teaspoon salt
1 (12ounce) can or bottle beer (beer such as Budweiser is fine) 1 (12ounce) can or bottle beer (beer such as Budweiser is fine)
Oil for greasing Oil for greasing

Heat the oil in a large skillet or stockpot over medium heat. Add the onions and a generous seasoning of salt and pepper. Toss to coat well, then cover the pan.
Cook, tossing occasionally, until the onions are very soft and are caramel brown all over.
After the first 10 minutes or so of cooking, you will have to lower the heat to prevent sticking. The onions need to be cooked slowly over low heat in order to caramelize properly; this will take about 45 minutes.
By cooking them covered, you can use less oil to achieve this. Remove the cover from the pan,
Cook 5 minutes, tossing frequently. Remove the onions from the heat and let cool.

A small amount of water added to the low heat pan will help caramelize the onions faster. This can be done 2 or 3 additional times during the cooking process.  A small amount of water added to the low heat pan will help caramelize the onions faster. This can be done 2 or 3 additional times during the cooking process.