I caramelized the onions for just over 2 hours and they were super sweet and jammy, but the balsamic cut through the sweetness very nicely. Tasted like barbecue, and the olive oil and rosemary on the crust added a subtle second layer of flavor. 10/10 idea from my high self.
by PM_ME_YOUR_CHORIZO
7 Comments
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The aforementioned goods
Oh. My. God.
Fuck yeah
Post is gaining traction so let me write up a rough recipe:
Ingredients:
3 medium-large sweet onions
1 flatbread crust
1 tsp dried rosemary
1 tsp dried basil
1 tsp garlic powder
1 tsp salt
About 3 tbsp olive oil
About 1 cup shredded mozzarella
½ cup balsamic vinegar
⅛ cup sugar
Steps:
1. Preheat oven to 400°F (205° C). Heat a drizzle of oil in a heavy pan on medium heat and add thinly sliced onion. Cook until translucent, then deglaze with a splash of your liquid of choice (I used beer) and lower heat to barely a simmer. Cover and cook for about 2 hours, stirring occasionally and adding a splash of liquid as necessary. Onions should be a rich, deep brown and have a jammy consistency.
2. While onions cook, combine vinegar and sugar in a saucepan and bring to a simmer. Reduce heat as mixture thickens to a syrupy glaze, taking care not to overheat and burn the sugar. (Try not to inhale vinegar steam, its acidity will hurt your throat.)
3. Combine rosemary, basil, garlic powder, salt, and olive oil in a small bowl. Brush onto flatbread, then top with mozzarella, onions, and glaze. Cook for 10 mins or until bottom of crust is crispy.
r/stonerfood
That sentence caressed my face and tucked me into bed