June 11, 2014 10:20:22 AM
Onions are a bit of a problem for me. They are one of my reflex buys.
By which I mean, every time I go to the grocer no matter what I am shopping for I always buy a bag of onions. Surely, I can't be the only person who does this. I also tend to do it with garlic. They're both kitchen staples that I use all the time in so many ways. So I must always be about to run out, right?
It's a good theory. But if that was the case, I wouldn't currently have 15 pounds of onions on the counter and 20 heads of garlic in my garlic drawer. Yes, I have a special drawer set aside for it.
All of which is to say, I sometimes need to come up with recipes that use lots of both. In winter, I love to thinly slice numerous pounds of the onions, dump them in a large, heavy pot with some of the garlic and a little butter, then let them slowly caramelize. Once they are done, they are outstanding tossed with fresh pasta, a bit of Parmesan and a drizzle of balsamic glaze.
But it's no longer winter. So I decided to come up with a grill-friendly way of using a whole mess of caramelized onions. My solution? A grilled white pizza topped with onions and garlic spiked with caraway seeds and golden raisins. I top it with roasted red peppers, pine nuts and crumbled feta for a kind of Middle Eastern take on grilled pizza.
CARAMELIZED ONION AND FETA GRILLED PIZZA
Start to finish: 40 minutes
Makes 4 servings
20-ounce ball purchased pizza crust
2 tablespoons butter
2 medium yellow onions, thinly sliced
1/3 cup golden raisins
4 cloves garlic, minced
1 tablespoon caraway seeds
12-ounce jar roasted red peppers, drained and sliced
1/3 cup pine nuts
1/2 cup crumbled feta cheese
Nutrition information per serving: 680 calories; 300 calories from fat (44 percent of total calories); 34 g fat (9 g saturated; 0 g trans fats); 30 mg cholesterol; 87 g carbohydrate; 5 g fiber; 19 g sugar; 17 g protein; 1000 mg sodium.
3. Community Calendar for the week of November 19, 2017 ENTERTAINMENT
5. The W celebrates the holidays with Winter Fest ENTERTAINMENT