Caramelized Onions and Pizza

We love us some caramelized onions around here: we put them on hot dogs, on brats, in calzones and on pizzas, in fajitas, .... When we got a bunch of onions from the Colvins this week, I knew what I'd be doing with them!

This is the method I prefer since it yields consistently great results with less oil than most recipes. However, I've been known to throw onions and oil in together and cook on high for a quicker yield. See below for a delicious pizza combo with these!

Caramelized Onions
~How to Cook Everything, 10th ann edition

• 6-8 medium onions, sliced
• 2 T. olive oil
• salt

 

1.  Cook onions, covered, in a large skillet over medium heat for about 20 minutes or until dry and starting to stick to the pan. (Stir occasionally.) They will cook down, but won't turn very dark brown.
   
2. Add in oil, a generous pinch of salt, reduce heat to medium low, and cook until you like the texture--stir occasionally. The longer you cook them, the sweeter and softer they get. I like to do mine about 15 minutes at this stage.
   
3. Use immediately or store in the fridge for about a week.

Caramelized Onion and Bacon Pizza

You can do with this pizza or calzones. Here are the directions for pizza: spread the onions from above on a slightly pre-baked pizza crust. Sprinkle chopped, cooked bacon (3 slices maybe?) on top. Sprinkle with your choice of cheese: Parmesan, cheddar--blue cheese is also good. Bake at 450 degrees until cheese is melted and beginning to brown.