Caramelized onions are such a treat but requires good quality sweet and savory onions to really bring out the best taste of the food. They go extremely well with mild blue cheese, such as the Roquefort we used here. The first time we really discovered the joy of caramelized onions was at a visit to the farmers market in Temecula, Ca. The ‘strawberry lady’ had brought some gigantic onions that she was raving about. She told us to go home and slow-cook them (caramelize), and basically just eat onion for dinner. We did almost that, but added a steak too (man must eat). However, since then we regularly enjoy this often overlooked treat in our cooking. Most people probably don’t realize how easy it is to make amazing food with something as cheap and simple as onions, so hopefully this can server as inspiration.
- 1 large onion
- 1 pizza dough with honey
- 8 roasted garlic
- 1 tbs chopped fresh thyme
- 2 oz Roquefort cheese
- 3 tbs mascarpone cheese
- 3 tbs pesto
Prepare and roll out the pizza dough to a round shape. We fail miserably at that, but really don’t care too much about our odd creations. They look rustic that way 🙂
In a small bowl, mix the cheese and the pesto together.
Smear the pest-mascarpone all over the dough evenly, and make sure to get all the way to the edges. If there’s not enough, feel free to add more, as the amounts may be off depending on the size of your pizza dough.
Cut the onion into slices, and heat the olive oil on medium-low heat in a pan. When hot, add the onion, and let is slowly cook for 20-30 minutes or until golden brown (as in photo). The key is not to use too much heat. We want the sugars to release from the onion and help the caramelization which takes time.
Spread the onion on the pizza. Crumble the Roquefort and place little chunks all over. Lay the roasted garlic at strategic intervals (Also feel free to add more if you roll that way).
Bake the pizza in the middle of a pre-heated oven at 400 degrees for 10-12 minutes until it’s golden brown.
Enjoy the food while hot!
And here is a second version from the same day, this one first covered with a mascarpone-pesto mix, but essentially the same.