Caramelized Onion Pesto Pie Recipes
CHEESY CARAMELIZED ONION HAND PIES
Caramelizing the onions slowly results in the sweetest, most flavorful hand pie you've ever eaten. Don't expect leftovers, these will quickly disappear.
Provided by lutzflcat
Categories Main Dish Recipes Savory Pie Recipes Pork Pie Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Melt 1 tablespoon butter in a large skillet. Add mushrooms; saute until browned and tender, about 5 minutes. Remove from the skillet and set aside.
- Melt remaining butter in the same skillet over low heat. Stir in sliced onions. Cook onions, uncovered, until liquid evaporates and onions turn golden brown, 30 to 35 minutes. Stir occasionally so onions don't burn.
- Return mushrooms to the skillet. Stir in bacon, balsamic vinegar, maple syrup, thyme, salt, and pepper; cook for 3 minutes more. Set aside to cool slightly.
- Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 5-inch rounds. Whisk egg and milk together in a small bowl; brush lightly around the edge of each round.
- Divide the onion mixture evenly among the 6 rounds, placing it in the center. Top each with Gruyere cheese. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork.
- Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash if desired. Transfer pies to the prepared baking sheet.
- Bake in the preheated oven until cooked through and golden brown, about 20 minutes. Remove from the baking sheet and serve hot out of the oven or at room temperature.
Nutrition Facts : Calories 480.2 calories, Carbohydrate 34.5 g, Cholesterol 67 mg, Fat 33.1 g, Fiber 3.3 g, Protein 11.9 g, SaturatedFat 12.3 g, Sodium 497.1 mg, Sugar 4.2 g
CARAMELIZED ONION TARTLETS
Enjoy these tartlets made with caramelized onion that are ready in 45 minutes - a delightful appetizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 24
Number Of Ingredients 9
Steps:
- Let refrigerated pie crusts come to room temperature; cut with 3-inch round biscuit cutter or glass. Press crust circle in each of 24 small muffin cups, 1 3/4x1 inch.
- Melt butter in 10-inch skillet over medium-high heat. Cook 3/4 cup onion in butter 5 minutes, stirring occasionally; reduce heat to medium. Cook about 15 minutes longer, stirring occasionally, until onion is softened and golden brown; remove from heat.
- Heat oven to 400°. Beat eggs in large bowl. Stir in sour cream, salt and pepper sauce. Stir in onion. Stir in 1/4 cup of the cheese. Spoon onion mixture into crusts. Sprinkle with remaining cheese.
- Bake 10 to 15 minutes until golden brown and set in center. Serve warm or at room temperature. Garnish with additional onion.
Nutrition Facts : Calories 135, Carbohydrate 10 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 180 mg
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5/5 (1)Category Main DishServings 8Total Time 1 hr 45 mins
- Heat the olive oil in a sauté pan over medium heat until it shimmers. Add the onions and sauté, stirring frequently, until caramelized (from 30-45 minutes). Remove the onions from the heat.
- Whisk together the cream, milk, eggs, salt and pepper in a medium bowl. Add the onions and 1 cup of the cheese and stir to combine. Pour the mixture evenly into the pie crust. Sprinkle the remaining cheese on top of the pie.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 40 to 45 minutes. If the crust starts to get too brown, cover it with foil. Remove the pie from the oven to cool on a wire rack.
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- Heat a 10-12” skillet over medium heat and add the oil. Swirl around the pan, then add the sliced onions. Sprinkle the onions with the sugar and toss to coat. Cover and cook 5-10 minutes over medium low, stirring often, until they start to brown, then remove the cover and continue cooking an additional 3-7 minutes, stirring often, until the onions are soft and caramel in color. Remove from pan and set aside to cool.
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- In a food processor, blend the flour and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the yogurt and water. Pulse just until the dough starts coming together. Add more water, as needed. Remove the dough from the food processor and form into a rectangle with your hands.
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Estimated Reading Time 3 mins
- Choose Your Onions. I usually use yellow onions, but white or purple will also work. The amount of onions to caramelize is up to you. I find that two to three work well for a large skillet.
- Slice Your Onion. Cut the stem and root ends off the onion. Then halve the onion and cut it into thin slices. The onion should then naturally separate into half-rings.
- Melt Butter in a Skillet. Add three to four tablespoons of fat to a large skillet over medium heat. Butter and olive oil both work well. I like to use a combination of the two, as the butter adds rich flavor and the oil can tolerate higher temperatures without burning.
- Add the Onions and a Pinch of Salt. The salt will season the onions, but it will also help pull out some of the moisture and move the process right along.
- Deglaze. If the onions stick to the bottom of the pan, deglaze with a tablespoon of red wine vinegar, balsamic vinegar, or wine. I usually stick with balsamic vinegar because the flavor complements the onions perfectly.
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From foodal.com
5/5 (1)Total Time 2 hrs 10 minsServings 4Calories 408 per serving
- Make the caramelized onions: Place the onions, salt, and a bit of olive oil in a large skillet (cast iron works the best) over medium-high heat. Saute until they just start to brown, about 5 minutes. Turn the heat down to medium-low and continue to cook for another 60-90 minutes, stirring every 7-10 minutes.
- Make the pesto: Set a small skillet over medium-high heat and add the pine nuts and unpeeled garlic. Toss constantly until the pine nuts just start to brown. Transfer them to a food processor, but leave the garlic in the pan. Cook the garlic for about 10 minutes, turning every so often until some small black spots appear on the outside and the cloves feel soft.
- Add the basil to the food processor, along with the olive oil, nutritional yeast, sea salt, and lemon juice. Process until smooth. When the garlic is ready, peel the cloves, toss them in, and process until smooth. Add more salt or lemon juice to taste.
- Preheat oven to 450°F. Press or roll your dough into two 10″ rounds on parchment paper. Spread 1/3 of the pesto over the surface of each pizza and top with tomatoes, mushrooms, caramelized onions, and cheese. Sprinkle with some black pepper, if desired.
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