Carmelized Onion Soda Bread (GF)

Preheat the oven to 450°F. Line a baking sheet with parchment paper and dust it with oat-flour.

Heat a small saute pan over medium heat, then add the oil-sunflower, onion-yellow, and 1/4 teaspoon of the salt-sea-maine. Reduce the heat to medium-low and cook, stirring occasionally, until caramelized, about 40 min. Add the caraway-seed, cook for another 30 seconds, and transfer the mixture to a plate to cool.

In a large-bowl, whisk together both flours, both starches, maple sugar, psyllium husk, baking soda, and the remaining 1 teaspoon of salt-sea-maine. Add the caramelized onions and stir.

In a small-bowl, whisk together the eggs-chicken, milk-cow, and vinegar-apple cider. Pour this over the dry ingredients and, using a fork, whisk until it comes together in a lumpy dough/ You want to be sure almost all the flour is incorporated, but do not overmix. It's OK if it's loose.

Invert the bowl over the prepared pan and let the dough fall onto the flour. Dust your hands with more oat flour and bring the dough together, shaping it into a circle about 7 inches wide and 2.5 inches thick. Top with a light dusting of flour. Make two .5 inch deep crisscross cuts on top.

Bake for 15 min, then reduce the over temperature to 400°F and bake for another 15 min, until golden brown. Let the bread cool for 15 min before cutting. It's best eaten immediately as it dried out quickly.