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Tuesday, January 8, 2013

pizza with onion confit; tuesdays with dorie/baking with julia

this week, the tuesdays with dorie challenge called for making a pizza topped with an onion confit.  sounds like dinner to me.  and it was, literally.  after a trip to the garden to pick some fresh lettuce and arugula, i made a big salad to accompany the pizza.  this was such an easy recipe that i think everyone should try it.  if you do not already have a copy of baking with julia, buy it, or head over to host paul's blog, the boy can bake to find the recipe.

the most time consuming part of the recipe was to cook the onions.
i used a combination of yellow onions, shallots and garlic to make my pizza.  and i say that singularly because the recipe can easily be halved-i only wanted one pizza.  however, according to the recipe, the extra piece of dough could have been frozen for another time.

the idea is to slowly cook the onions so that they caramelize as well as soften.

the recipe calls for thyme leaves or sprigs.  that is one of the best parts of having an herb garden.  it is so wonderful to walk out the door and clip fresh herbs as needed.  luckily, thyme is an evergreen and has leaves in winter.  

i picked the leaves off the stems and chopped them a little

the onions cook and take on lots of color.  then a combination of red wine and red wine vinegar is added to them.  at this time, it is important to keep the heat very low so that the onions have time to absorb the color and flavor of the wine.  they will continue to soften as well.

after about 35-40 minutes, my pan was nearly dry and the onions were a deep shade of red, cabernet sauvignon red to be exact.

the onions almost look like little strips of meat in this photo.  

the dough rises and is stretched or rolled out to a large circle that is about 1/4 inch thick.  the onions are spread over the top in an even layer.  at this time, you can add whatever else you like.  the recipe suggested kalamata olives or cheese but i decided to keep it simple and just use the onions.

the results, close to a classic pissaladiere, a tasty flat bread with onions; the perfect side for a salad.

be sure to check out the tuesdays with dorie page to see what the other participants came up with.  bake on friends, and happy new year to all!!!

6 comments:

  1. Looks great. My inspiration was actually a fig, arugula and caramelized onion pizza that I'd had at a restaurant (though of course I had none of these ingredients on hand!) I'm sure yours paired beautifully with your salad.

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  2. beautiful pizza! I'm not a big fan of onions, but I think this confit is very pretty to look at! I really liked this dough recipe. It took a while, but it was very easy to work with. Lovely job on this one!

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  3. Looks so good... My daughter is munching on a piece of leftover pizza right now and it just smells too good.

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  4. Great pics. Your pizza looks wonderful. I loved the goat cheese on it.

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  5. Nice presentation and your pizza looks wonderful.

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  6. Great photos! I especially like the first one. I liked the confit so much I thought it would be great without any additional toppings. I did add figs, goat cheese and arugula - this too was tasty!

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