Caramelised Onion And Feta Baklava Recipes

CARAMELISED ONION & FETA PIZZAS

Steps:

• Peel, then slice the onions into thin wedges. Thinly slice the garlic. Heat the butter and oil in a large wok or frying pan, tip in the onions and garlic and cook over a medium-high heat for 15 minutes, stirring every now and then until golden. Stir in the sugar and cook a minute or two longer. Season with salt and pepper. Preheat the oven to fan 200C/conventional 220C/gas 7.
• Put the pizza bases on two oiled baking sheets. Spoon the onion mixture over the pizza bases. Now crumble over the feta and scatter with rosemary. Grind over some black pepper and drizzle with a little oil. Bake for 10 minutes and serve with a green salad.

BEETS AND CARAMELIZED ONIONS WITH FETA

Steps:

• Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.
• Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.

CHARRED ONION & WHIPPED FETA FLATBREADS

Steps:

• Combine the flour, 1 tsp salt and the yeast in a large bowl. Make a well in the centre, and tip in 150ml warm water and the olive oil. Mix until combined, then knead on a lightly floured surface for 10 mins. Tip into a lightly oiled bowl, cover and leave to rise for at least 1 hr, or until doubled in size.
• Heat the oven to 200C/180C fan/gas 6. Heat the extra virgin olive oil in a frying pan over a high heat, and fry the onions for about 5 mins until beginning to char, stirring every so often. Tip the onions into a roasting tin with the thyme and honey. Roast for 15 mins until softened.
• Crumble the feta into a bowl with the yogurt, then whisk until smooth and creamy.
• Heat a dry frying pan over a medium heat. Divide the dough into four to six balls and roll out each into a 1cm-thick circle on a lightly floured surface. Fry, one at a time, for 2 mins on each side until cooked through and lightly charred. Top with the feta yogurt, harissa, roasted onions, a bit of extra thyme and honey, and a pinch of sea salt.

CARAMELISED ONIONS

Steps:

• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.