Blue cheese and caramelized-onion squares
Revision as of 13:12, 27 July 2016 by Chef
- 2 cups (200g) all purpose (plain) flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup (190ml) whole milk
- ¼ (60ml) olive oil
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 2 tablespoons (1/4 stick) unsalted butter
- 2 tablespoons olive oil
- 3 large onions (about 2 pounds), halved, thinly sliced
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon sugar
- ½ teaspoon salt
- 170g crumbled blue cheese (1½ cups)
- Preheat oven to 220° C (425° F - gas 7).
- 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.
- 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.
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This recipe originated from the recipe section of British Onions