My good friend Annie left me a gift the other day.…….a bunch of Daphne and these amazingly big and beautiful green onions (leeks maybe? she didn’t know if her green onions and leeks cross pollinated…) from her garden. I just walked in and there they were on my kitchen table! That night I sautéed a couple of them and tossed them with some pasta, garlic & grated parmesan. It reminded me just how yummy and versatile caramelized onions can be, and so easy!
They are great added to scrambled eggs, tucked into a grilled cheese or quesadilla, on a steak, baked potato or as a base for a pizza! I use them all the time in my catering business. I wanted to share a favorite recipe, great for all of those Oscar parties this Sunday!
Caramelized Onion Pizzetta
makes 2 individual pizzetta or 8 pieces to pass around
for the onions:
2 T olive oil
1 yellow, red or a bunch of green onions or a combination, sliced thinly
good pinch of salt & pepper
for the pizzetta:
1 pkg. mini Naan bread, available at any supermarket
8-10 Niciose olives, pitted & torn
1 T capers
1 T toasted pine nuts
1/2 cup aged goat brie or parmesan, grated
one sprig each fresh rosemary & thyme
Heat the olive oil in a skillet until hot. Add the sliced onions, salt & pepper and sauté for 8-10 minutes over medium high heat, stirring frequently until browned and caramelized, turn the heat down to a simmer and cook an additional 5 minutes to bring out the sweetness.
Brush the two Naan with some good olive oil. Top with the onions, capers, olives, pine nuts & cheese. Bake for 15-20 minutes at 400 degrees or until crisp on the bottom. Top with chopped rosemary & thyme leaves. Drizzle with a bit more olive oil, cut and serve.
Voted Best Caterer for Tuolumne and Calaveras Counties 2016