French Onion Bites

If you ever wished you could eat a bowl of onion soup with your hands (without the pesky broth and second degree burns), then these French onion bites are for you. I suppose I made them a little less onion soupy by switching the bread in the recipe to little filo cups, so if you want the full experience, don't do that. But they were just so cute (and just so there in my freezer, which I cannot say for a freshly baked baguette).

FRENCH ONION BITES

Makes 36 hors d'oeuvres

1 baguette, sliced 1/4-inch thick (36 slices)

1 tablespoon unsalted butter

1 tablespoon olive oil

2 large onions, chopped (about 4 cups)

1 garlic clove, lightly crushed

1 small bay leaf

1 sprig fresh thyme

1/4 cup white wine

1 1/2 cups finely shredded Gruyere (using a microplane, about 3 oz.)

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1.      Preheat oven to 375°F with rack in middle.

2.      Arrange slices on a large baking sheet and bake in oven until golden, about 8 minutes. Let cool.

3.      Meanwhile, heat butter and oil in a 10-inch heavy skillet over medium heat until butter is melted, then cook onion, garlic, bay leaf, and thyme with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, 10 minutes.

4.      Uncover skillet and cook, stirring occasionally, until deep golden, about 10 to 15 minutes more. Add wine and cook until entirely evaporated, 1 to 2 minutes. Discard garlic clove, bay leaf, and thyme. Transfer to a small bowl and keep warm, covered.

5.      Preheat broiler.

6.      Arrange toasts on a large baking sheet, then top each with a rounded teaspoon of caramelized onions and sprinkle generously with shredded Gruyere. Broil 3- to 4-inches from heat until cheese is melted, 1 to 2 minutes (watch carefully).

Cooks' Notes:

•Onions can be caramelized 1 week ahead and kept chilled.

•Bread slices can be toasted and cheese shredded 3 days ahead. Keep toasts in an airtight container at room temperature and keep cheese chilled.

from Gourmet Live by Maggie Ruggiero

raw onions with garlic, thyme, salt and pepper
(I added the bay leaf right after I took this photo)

adding white wine to the caramelized onions

garlic, thyme and bay leaf removed

filo cups

I used frozen Athens Mini Fillo Shells.

filling with onions

topped with cheese

ready to bake

french onion bites

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Mashed Potatoes with Caramelized Onions & Goat Cheese

If you're looking for a special occasion mashed potato, this is a good contender. Especially if you're a freak for caramelized onions and goat cheese like I am (one of my all time favorite food combinations). It's kind of sweet & tangy...so good. As a matter of fact, I'm realizing now that I have some in my freezer (I purposely made extra last time so I would). Correction: it was in my freezer and is now defrosting in the fridge awaiting tonight's dinner.

MASHED POTATOES WITH CARAMELIZED ONIONS AND GOAT CHEESE

Serves 4

4 tablespoons unsalted butter, divided use

1 tablespoon olive oil

1 ½ pounds yellow onions (approx. 2 large onions), thinly sliced

kosher salt

1/4 teaspoon sugar

3 pounds Russet potatoes, peeled and cut into 1-inch pieces

1 ½ cups half and half

1 clove garlic, smashed

1 bay leaf

3 ounces goat cheese

black pepper

1.      To make the caramelized onions, heat 2 tablespoons of butter and the olive oil in a large sauté pan over medium heat. Add the sliced onions and stir them to coat with the fat. Add 1/4 teaspoon salt and the sugar and cook, stirring frequently, until onions are golden brown and caramelized, about 30-40 minutes. If the onions get too dry, add a small amount of water to deglaze the pan. Set aside.

2.      Place potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork tender.

3.      While the potatoes are cooking, heat the half and half, garlic, bay leaf, and remaining 2 tablespoons of butter in a small saucepan over medium heat.

4.      Drain the potatoes and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry. Pass the potatoes through a ricer into a large bowl. Gently stir in the hot cream mixture a little at a time until the potatoes are smooth and creamy (discard the garlic and bay leaf). You may not need to use all of the liquid. Set aside a small amount of the caramelized onions for garnish and stir the remaining onions into the mashed potatoes. Crumble the goat cheese into the potatoes and stir to combine well. Season with salt and black pepper to taste.

5.      Spoon the mashed potatoes into a serving bowl and garnish with the remaining caramelized onions. Serve hot.

from food52.com (added by Sonali aka the Foodie Physician)

onions

caramelized onions

I really pushed them to their limit (I  probably had
them on the stove for like an hour and 20 minutes).

potatoes in water

riced potatoes

If you don't have a ricer, you can obviously just mash them,
but the ricer gives them a really great, smooth consistency.

mixing in the half 'n half mixture

super smooth

mixing in the ultra caramelized onions & goat cheese

I didn't save any onions for garnish -
I just tossed them all in there.

mashed potatoes with caramelized onions and goat cheese

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Wild Mushroom Pizza with Caramelized Onions & Goat Cheese

I can't be objective when it comes to this pizza. Because I love the combination of caramelized onions and goat cheese so much, I think I would eat it spread on a piece of cardboard. Cold. So all I can say is, if you feel the same way and you like mushrooms - booyah! This is your new favorite pizza. You're welcome. Side note: if you have any toppings leftover, use them to make your new favorite omelet. Again, you're welcome.

  WILD MUSHROOM PIZZA

WITH CARAMELIZED ONIONS & GOAT CHEESE

Yield: 6 (8-inch) pizzas

Onions:

3 tablespoons unsalted butter

2 tablespoons olive oil

3 onions, halved lengthwise, thinly sliced crosswise (about 6 cups)

salt and freshly ground black pepper

Mushrooms:

4 tablespoons unsalted butter

1 teaspoon olive oil

2 lb. assorted wild mushrooms (crimini, oyster, chanterelle, shiitake), cut into bite-size pieces

6 garlic cloves, minced

2 tablespoons minced shallot

2 cups dry white wine

1 tablespoon minced fresh rosemary

salt and freshly ground black pepper

6 Kontos pocketless pitas (whole wheat or plain)

olive oil (for brushing)

8 oz. soft goat cheese, crumbled

Onions:

Melt butter with oil in heavy large skillet over medium heat. Add onions and sauté until golden, stirring occasionally, about 45 minutes. Season with salt and pepper.

Mushrooms:

Melt butter with oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.

Can make toppings ahead—bring to room temp. before adding to pizza dough on the grill.

1.      Preheat grill.

2.      Brush the top side of each pita with olive oil.

3.      Place pita oiled side down on hot grill. When the bottom is lightly browned and has nice grill marks, turn the pita over.

4.      Working quickly, sprinkle the pita with goat cheese and top with mushrooms and onions.  Close the lid, and cook until the pita has browned on the bottom and the cheese is warmed through.

adapted from Woodfire Grill (Atlanta, GA)

raw chopped onions in the pan

I decided to chop mine, instead of thinly slicing them. The flavor
is the same, but the pizza looks a little more elegant with the onions
sliced (it's me that looks way less elegant when I'm eating and
the long, thin onions slide off my pizza and onto my chin).

caramelized onions

shallots

rosemary

raw mushrooms

adding wine

adding rosemary

cooked mushrooms

Kontos pocket-less pita (whole wheat)

You can, of course, make your own pizza dough from scratch.
I just really like this for a short cut. Since I made my toppings the
day before, making this pizza with these pitas took all of
10 minutes to assemble and 10 minutes to cook.

goat cheese sprinkled on pita

I usually grill these pizzas, but it's was hot and rainy out
there. So I preheated my oven to 400º F. and cooked these
on the bottom rack (for crispier crust) for about 10-11 minutes.
(There's no need to oil the pita if you're baking them.)

mushroom layer

caramelized onions on top

baked & sliced

wild mushroom pizza with caramelized onions and goat cheese

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