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The trick to caramelizing onions is to let them cook
long and low. Then they do not brown but give up their
own liquid and sugar and caramelize in it.
Pissaladiere
the French claim to having invented pizza. Serve with
green salad and a rough and ready red.
Slice 1-2 lbs. of onions thinly. Place
in a large, heavy-bottom pot with a little olive oil,
sea salt and pepper. Cook a long time - an hour or more
sometimes- on low heat until soft, brown, and sweet.
This is a confit of onions, by the way. Sprinkle with
a little thyme. Oh, go ahead and add some sugar if they
don't taste right to you.
Now spread out on a baking sheet a pizza
dough that you have made from a favorite recipe or purchased
from the dairy case. Brush it w/ a little olive oil.
Spread the "confit" on top and punctuate the
spread with a few small black olives and a few anchovy
filets ( and sun dried tomatoes? raisins? Parmesan?
Go crazy). Bake at 400 for about 20-30 min or until
the crust is firm and golden.
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