Blue Cheese And Caramelized Onion Squares Recipes

Steps:

• For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour.
• For the onions: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water.
• For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise.
• Heat a grill pan over medium-high heat.
• Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side.
• For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar and a sprinkle of salt.

Steps:

• For crust: Preheat oven to 425°F Mix flour, baking powder, and salt in medium bowl to blend. Make well in center of dry ingredients. Whisk milk, olive oil, and melted butter in liquid measuring cup to blend. Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth. Roll out dough on lightly floured surface to 10x13-inch rectangle. Transfer dough to rimmed baking sheet. Re-form dough into 10x13-inch rectangle (dough will shrink when moved). Pierce dough all over with fork. Let dough rest while preparing topping.
• For topping: Melt butter with oil in large skillet over high heat. Add onions. Cook until onions are soft and beginning to brown, stirring frequently, about 10 minutes. Add rosemary, sugar, and salt. Season onions to taste with pepper. Reduce heat to medium. Continue to cook until onions are soft and dark brown, stirring frequently, about 20 minutes; cool.
• Spread onion mixture evenly over dough. Sprinkle with cheese. Bake until crust is golden and cheese is bubbling, about 20 minutes. Let cool. Cut into squares and serve.

Steps:

• Crust:.
• Preheat oven to 425°F.
• Mix flour, baking powder and salt in medium bowl to blend. Make a well in the centre of dry ingredients.
• Whisk milk,olive oil and melted butter in liquid measuring cup to blend.
• Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth.
• Roll out dough on lightly flour surface to 10x13 rectangle.
• Transfer dough to rimmed baking sheet. Re-form dough to fit pan. Pierce dough allover with fork.
• Let dough rest while preparing topping.
• Topping:.
• Melt butter with oil in large skillet over high heat.
• Add onions and cook until onions are soft and begin to brown,stirring frequently , about 10 minutes.
• Add rosemary, sugar and season to taste with salt and pepper. Reduce to medium and continue to cook until onion are soft and dark brown, stirring frequently, about 20 minutes. Cool.
• Spread onion mixture evenly over dough.
• Sprinkler with cheese.
• Bake until crust is golden and cheese is bubbling, about 20 minutes.
• Let Cool.
• Cut into squares and serve.

Steps:

• At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
• Melt the butter in a large sauté pan over high heat. Add the onions, thyme and bay leaves. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.
• Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
• Place the pizza dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and bacon, and finally the Gorgonzola, leaving roughly a 1/2 inch border. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and some cracked black pepper. Serve hot. Makes 1 pizza.

Steps:

• Preheat the oven to 425°F. To make the crust: In a medium bowl, stir together the flour, baking powder, and salt. Make a well in the center of the mixture. In a measuring cup, whisk together the milk, olive oil, and melted butter. Slowly pour the milk mixture into the well, stirring until just blended and the mixture comes together into a rough mass. Turn out the dough onto a lightly floured work surface and roll out into a 10-by-13-inch/25-by-33-cm rectangle. Transfer the dough to a baking sheet/tray. Pierce the dough all over with a fork. To make the topping: In a large skillet over medium heat, melt the butter with the olive oil. Add the onions and cook, stirring frequently, until softened and lightly browned, about 10 minutes. Add the thyme, sugar, and salt and pepper to taste, reduce the heat to low, and cook, stirring frequently, until the onions are soft and caramelized, about 20 minutes. Spread the onion mixture evenly over the dough. Sprinkle with the cheeses, cut into squares with a pizza wheel or a sharp knife, and bake until the crust is golden and the cheese is bubbling, about 20 minutes. Transfer to a wire rack and let cool a bit on the pan. Serve warm or at room temperature.

Steps:

• Heat oil in heavy large skillet over medium heat. Add onions; cook until just beginning to color, stirring often, about 20 minutes. Add sugar and cook until onions are deep golden brown and very soft, stirring occasionally, about 25 minutes. Remove from heat. Mix in vinegar and raisins. Season caramelized onions to taste with salt and pepper. Cool. (Can be made 3 days ahead. Cover and refrigerate.)
• Arrange 4 bread slices on work surface. Top with cheese, dividing equally. Top each with 1/4 cup caramelized onions. Top with remaining bread slices to form 4 sandwiches. Spread half of butter over tops of sandwiches. Heat heavy large skillet over medium heat. Add sandwiches, buttered side down. Spread remaining butter over tops of bread. Partially cover and cook until bottoms are brown, about 3 minutes. Turn sandwiches over. Cook until second sides brown, about 3 minutes. Transfer to cutting board. Cut each sandwich into 6 wedges.