|Vegetable cooking spray||1|
|Olive oil||1 Tablespoon|
|Canned no salt added chicken broth||1⁄3 Cup (5.33 tbs)|
|Balsamic vinegar||2 Tablespoon|
|Fresh rosemary||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon, divided|
|Dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Unbleached flour||3 Cup (48 tbs)|
|Warm skim milk||1 Cup (16 tbs) (105 To 115 Degrees Fahrenheit)|
|Grated parmesan cheese||2 Tablespoon|
Peel onions - cut in half lengthwise, and thinly slice crosswise.
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium heat until hot.
Cover and cook 20 minutes or until onions are tender and begin to brown, stirring occasionally.
Stir in chicken broth.
Cook over high heat 1 minute or until liquid evaporates, stirring constantly.
Add vinegar; cook 4 minutes or until onions are golden and glazed.
Stir in rosemary, 1/2 teaspoon salt, and pepper.
Combine yeast, water, and honey in a small bowl; let stand 5 minutes.
Position knife blade in food processor bowl.
Add flour and remaining 1 teaspoon salt; top with cover, and process 10 seconds.
Pour yeast mixture and milk through food chute with processor running; process until dough forms a ball.
Process dough an additional 5 seconds.
Remove dough from bowl, and knead 1 to 2 minutes.
Place in a bowl that has been coated with cooking spray, turning to grease top.
Cover and let test in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Punch dough down; return to bowl.
Cover and let rise in a warm place 20 minutes or until doubled in bulk.
Knead 1 to 2 minutes or .until smooth and elastic.
Put dough evenly onto a 14 x 16-inch baking sheet that has been coated with cooking spray, spreading to edges.
Cover with plastic wrap that has been coated with cooking spray, and let rise in a warm place 10 minutes or until doubled in bulk.