I live under the impression that caramelized onions can really make anything better. It’s sort of like bacon, only less smokey yet equally flavorful and satisfying. For those who don’t like onions, I genuinely apologize that you were cursed with tastebuds that do not allow you to enjoy their deliciousness. Plain and simple, caramelized onions rock!
For my birthday, I threw some on top of cheeseburgers and then died and went to heaven. Others commented that the burgers were just ok while I thought it was the best burger I had in a very long time. Clear proof that caramelized onions should be loved and respected. Layer them on your grilled cheese sandwich. Trust me, just do it. I have. It will be unlike any grilled cheese sandwich you’ve had.
Then, put some on top of pizza and dot on some feta cheese (or heck, try gorgonzola if you’re in the mood for a little more zest). I did that here when the mood for something slightly salty and very zippy struck me. Pizza was on the menu but I longed for something more than just standard pizza and got a little creative. I’m glad I did. Because again, caramelized onions really do rock!
- 1 large vidalia onion
- 1 Tbsp. butter
- 1 cup beef stock
- 1 Flatout flat bread, any flavor
- 2 Tbsp. pizza sauce
- 3 Tbsp. shredded mozzarella cheese
- 1½ Tbsp. crumbled feta cheese
- salt and pepper
- Slice the onion into thin slices. In a large sauce pan over medium heat, melt the butter. Once melted, toss in the onions. Liberally sprinkle salt and pepper on top.
- Once they are slightly soft, pour in ¼ cup of beef stock, turn heat to medium low and cover for 7 minutes. Remove the cover and pour in ¼ cup more stock. Cover and repeat the process until there is no more stock and the onions have gotten thick and caramelized. Remove them from the heat and place aside.
- Preheat oven to 425 degrees.
- Lay your flatbread on a clean surface. Top with pizza sauce, then mozzarella cheese. Sprinkle caramelized onions on top. Top with crumbled feta. Place on a baking sheet.
- Bake for 14 minutes until crisp.