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Thursday, October 8, 2009
*** A WORD FROM THE KITCHEN ***
I was talking about how I loved the caramelized onions
and how it really mellows out the onions. A girlfriend
here was raving about a restaurant in NY serving up
some rolls stuffed with them too...all rolled up kind
of like a cinnamon roll with Rosemary and some sea salt
on the top. I searched high and low and couldn't come
up with it but I did have a close second if you like
the distince tast of this flavor of sauteed onions too.
This CARAMELIZED ONIONS PIZZA makes for a great appetizer
and would be great served in wedges or small squares
for a holiday party too. Looks like a lot of onion in
this recipe but I promise your guests won't even need
protective goggles to eat them once all cooked ;o)
Glad to be back! Marzee
mailto:mz@gophercentral.com
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RECIPE: CARAMELIZED ONIONS APPETIZER PIZZA
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INGREDIENTS:
DOUGH
1 Tbs. sugar
1 cup warm water
1 pack (1/4 ounce) dry yeast
3 1/4 cups flour
1/4 cup olive oil
1 Tsp. salt
Dissolve sugar in water and add yeast. Stir gently until
dissolved (about 1 minute) Let stand until the yeast
foams slightly (about 5 minutes) to insure that the yeast
is effective. Combine 3 cups of the flour and salt in a
large bowl. Pour in the yeast mixture and oil. Begin
kneading the mixture, gradually adding enough of the
remaining 1/4 cup flour so that the dough is no longer
sticky. Continue kneading until the dough is smooth and
elastic (another 10-15 minutes by hand). Shape dough into
a ball and put in an oiled bowl, turning the dough to coat
it with the oil. Let rise until doubled in bulk (45 minutes
to 1-1/2 hours, depending on the yeast and the temperature).
Punch down the dough and shape into 1 or 2 pieces.
The entire recipe will make one large (16") pizza. Shape
the dough either by hand or with a rolling pin, stretching
out as necessary to achieve a thin dough.
Topping:
1/4 cup olive oil for frying onions
6 cups thinly sliced onions
6 garlic cloves
3 Tbs. fresh rosemary or 1 Tbs. dried rosemary
1 bay leaf
salt and pepper
2 T. oil for dribbling on top of pizza
1 Tbs. drained capers
1-1/2 Tbs. pine nuts
Heat 1/4 cup of the olive oil and add the onions, garlic,
thyme and bay leaf. Cook, stirring occasionally, until
most of the moisture has evaporated and the onion mixture
is very soft, almost smooth, and caramelized, about 45
minutes. Discard the bay leaf and season with salt and
pepper. Cover the dough with the onion mixture, sprinkle
with capers and pine nuts, and drizzle with remaining
olive oil if you are using it. Bake in pre-heated 500
degree oven for 10 minutes or until golden brown. The
baking time will vary depending on whether you bake on
a stone, a screen or in a pan. Be sure that your oven
is well pre-heated before putting pizza in.
Yield: 1 16-inch pizza
Categories: Appetizers
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MARZEE'S CORNER
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STANDARD METHOD FOR CARAMELIZING ONIONS
Caramelized onions can be used as a condiment or in
virtually any recipe that calls for onions cooked
golden-brown. They're awesome in stews and gravies.
3 tablespoons butter
2 tablespoons extra-virgin olive oil (EVOO)
2-1/2 pounds onions. thinly sliced
Salt and pepper
2 teaspoons sugar
In a large skillet, melt the butter in the olive oil
over medium-high heat. Add the onions and 1/4 teaspoon
each salt and pepper, and cook, stirring constantly,
until the onions begin to soften, about 5 minutes.
Stir in the sugar and cook, scraping the browned bits
off the bottom of the pan frequently, until the onions
are golden brown, about 20 minutes.
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