BLUE CHEESE AND CARAMELIZED-ONION SQUARES
Categories Cheese Onion Bake Cocktail Party Blue Cheese Rosemary Fall Bon Appétit
Yield Makes 42 squares
Number Of Ingredients 15
Steps:
- For crust:
- Preheat oven to 425°F. Mix flour, baking powder, and salt in medium bowl to blend. Make well in center of dry ingredients. Whisk milk, olive oil, and melted butter in liquid measuring cup to blend. Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth. Roll out dough on lightly floured surface to 10x13-inch rectangle. Transfer dough to rimmed baking sheet. Re-form dough into 10x13-inch rectangle (dough will shrink when moved). Pierce dough all over with fork. Let dough rest while preparing topping.
- For topping:
- Melt butter with oil in large skillet over high heat. Add onions. Cook until onions are soft and beginning to brown, stirring frequently, about 10 minutes. Add rosemary, sugar, and salt. Season onions to taste with pepper. Reduce heat to medium. Continue to cook until onions are soft and dark brown, stirring frequently, about 20 minutes; cool.
- Spread onion mixture evenly over dough. Sprinkle with cheese. Bake until crust is golden and cheese is bubbling, about 20 minutes. Let cool. Cut into squares and serve.
GRILLED PORTOBELLO, BLUE CHEESE AND CARAMELIZED ONION HOAGIE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour.
- For the onions: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water.
- For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise.
- Heat a grill pan over medium-high heat.
- Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side.
- For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar and a sprinkle of salt.
BLUE CHEESE AND CARAMELIZED ONION SQUARES
Make and share this Blue Cheese and Caramelized Onion Squares recipe from Food.com.
Provided by Little Suzy Homemak
Categories For Large Groups
Time 2h
Yield 42 serving(s)
Number Of Ingredients 13
Steps:
- For crust: Preheat oven to 425°F Mix flour, baking powder, and salt in medium bowl to blend. Make well in center of dry ingredients. Whisk milk, olive oil, and melted butter in liquid measuring cup to blend. Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth. Roll out dough on lightly floured surface to 10x13-inch rectangle. Transfer dough to rimmed baking sheet. Re-form dough into 10x13-inch rectangle (dough will shrink when moved). Pierce dough all over with fork. Let dough rest while preparing topping.
- For topping: Melt butter with oil in large skillet over high heat. Add onions. Cook until onions are soft and beginning to brown, stirring frequently, about 10 minutes. Add rosemary, sugar, and salt. Season onions to taste with pepper. Reduce heat to medium. Continue to cook until onions are soft and dark brown, stirring frequently, about 20 minutes; cool.
- Spread onion mixture evenly over dough. Sprinkle with cheese. Bake until crust is golden and cheese is bubbling, about 20 minutes. Let cool. Cut into squares and serve.
Nutrition Facts : Calories 73.1, Fat 4.6, SaturatedFat 2, Cholesterol 7, Sodium 156.1, Carbohydrate 6.1, Fiber 0.3, Sugar 0.8, Protein 1.9
BLUE CHEESE AND CARAMELIZED ONION SQUARES
This recipe comes from Bon Appetit. Sweet caramelized onions and pungent blue cheese make a good pair in the simply but elegant appetizer. I have served this many times and everyone loves it.
Provided by Laureen in B.C.
Categories For Large Groups
Time 1h5m
Yield 42 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Preheat oven to 425°F.
- Mix flour, baking powder and salt in medium bowl to blend. Make a well in the centre of dry ingredients.
- Whisk milk,olive oil and melted butter in liquid measuring cup to blend.
- Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth.
- Roll out dough on lightly flour surface to 10x13 rectangle.
- Transfer dough to rimmed baking sheet. Re-form dough to fit pan. Pierce dough allover with fork.
- Let dough rest while preparing topping.
- Topping:.
- Melt butter with oil in large skillet over high heat.
- Add onions and cook until onions are soft and begin to brown,stirring frequently , about 10 minutes.
- Add rosemary, sugar and season to taste with salt and pepper. Reduce to medium and continue to cook until onion are soft and dark brown, stirring frequently, about 20 minutes. Cool.
- Spread onion mixture evenly over dough.
- Sprinkler with cheese.
- Bake until crust is golden and cheese is bubbling, about 20 minutes.
- Let Cool.
- Cut into squares and serve.
Nutrition Facts : Calories 72.9, Fat 4.6, SaturatedFat 2, Cholesterol 7, Sodium 138.2, Carbohydrate 6, Fiber 0.3, Sugar 0.8, Protein 1.9
PIZZA WITH CARAMELIZED ONIONS, FIGS, BACON AND BLUE CHEESE
Here is a recipe for pizza that calls to mind - at least this mind - the joys of car travel through southeastern France, where pizzas such as this are available at all the imaginary cafes in small towns near the Italian border. It certainly tastes as if it comes from that region and, if you close your eyes as you eat it, you can almost imagine yourself halfway through a drive from Aix to Turin. The time spent caramelizing the onions is more than worth it, so do it the day before you intend to make the pie. Which is when, as it happens, you should make the dough as well. And we have a recipe for that as well - a version adapted from the team behind the magical Roberta's Pizza in Brooklyn.
Provided by Sam Sifton
Categories dinner, pizza and calzones, times classics, main course
Time 1h30m
Yield Serves 2
Number Of Ingredients 12
Steps:
- At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
- Melt the butter in a large sauté pan over high heat. Add the onions, thyme and bay leaves. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.
- Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
- Place the pizza dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and bacon, and finally the Gorgonzola, leaving roughly a 1/2 inch border. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and some cracked black pepper. Serve hot. Makes 1 pizza.
Nutrition Facts : @context http, Calories 1193, UnsaturatedFat 32 grams, Carbohydrate 131 grams, Fat 63 grams, Fiber 14 grams, Protein 32 grams, SaturatedFat 27 grams, Sodium 1671 milligrams, Sugar 55 grams, TransFat 1 gram
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