Walla Walla Sweet Onion Chanterelle Pizza Recipes

OVEN-BAKED WALLA WALLA SWEETS (ONION)

Steps:

• Preheat oven to 350°F.
• Peel outer dry skin from onion and wash.
• Cut hole in top of onion large enough to put boullion cube and butter.
• Fill with cube with butter then boullion cube or crystals.
• Place onion on aluminum foil and wrap around onion with slight "vent" in top.
• Bake for 1 hour.

WALLA WALLA SWEET ONION-SWISS CHEESE CASSEROLE

Steps:

• Peel and cut the onions in half and then quarter the halves. Slice the quarters in food processor fitted with slicing disc.
• Preheat oven to 350 degrees.
• Melt 1/4 cup butter in a large skillet and saute onions over medium heat until tender.
• Place half the onion mixture into a 1 1/2-quart oven-proof casserole.
• Sprinkle 1 cup of Swiss cheese and 1/2 cup cracker crumbs over onions. Repeat layers of onions and cheese.
• Beat eggs with the half-and-half, salt and pepper. Pour evenly over layered contents of casserole.
• Melt 2 tablespoons butter in skillet and stir in remaining cracker crumbs. Lightly brown over medium heat. Sprinkle browned crumbs over casserole.
• Bake for 25 minutes.

WALLA WALLA ONION PIE RECIPE - (4/5)

Steps:

• Pre-heat oven to 375°F. Prepare a 9-inch pie crust by lining it with parchment paper and filling it with beans or pie weights, then partially bake your pie crust for about 15 to 20 minutes in a 375°F oven. (Once you use and cook the beans as pie weights, they will no longer be edible, but you can continue to use them over and over as pie weights.) The pie crust should still be blonde but slightly golden on the edges, the middle should still be mostly raw. Remove from oven, remove pie weights, and set aside. Sauté onions in oil and butter over low heat until golden yellow. Beat together eggs, half and half, flour, salt, pepper, and nutmeg, then add onions and half of the grated cheese. Pour into curst; sprinkle remaining cheese on top. Place pie pan on baking tray and bake at 375°F for 25 to 30 minutes or until golden brown. Garnish with parsley and serve.

WALLA WALLA SWEET ONION & CHANTERELLE PIZZA

Steps:

• Dough-in your food processor add yeast, sugar and warm water.
• Let stand for 10 minutes.
• Add 2 tablespoons extra virgin olive oil, salt and 2 cups flour.
• Pulse 5 or 6 times until well incorporated.
• Add 1/2 cup of the remaining flour-pulse 5 or 6 times. Set remaining flour aside for rolling.
• Turn dough out onto counter-knead about 10 times to form into a ball.
• Place 1 tablespoon extra virgin olive oil into a large mixing bowl, add the dough ball, give it a good toss to cover dough with oil.
• Cover bowl with a clean tea towel and set in a warm spot until doubled in size. This is going to take around 30 minutes.
• While the dough is rising preheat oven to 450 degrees. You want it HOT.
• In a large skilled over medium heat sauté onions for about 5 minutes, stirring often.
• Add sliced mushrooms, sauté for another 5 minutes, stirring often.
• Stir in thyme, remove from heat and set aside. Do not cover your onion/mushroom mixture-they will sweat to much if you do.
• In a medium bowl squeeze out your roasted garlic and mash well with 1/4 cup extra virgin olive oil. You want a paste that is still a little fluid so add EVOO until it's spreadable.
• Flour your counter well.
• At this point it's up to you. We like a thin crust so I roll my dough out onto the counter, punch it down, divide, and take 1/2 putting it into a oil lined freezer bag to use for another night. If you like a medium crust use the whole recipe.
• Roll dough into a large circle, making sure to run a spatula under it from time to time so it doesn't stick to the counter.
• Once you have your dough rolled out sprinkle pizza pan with cornmeal.
• To transfer dough to your pan I find it easiest to simply roll the dough over the rolling pin, then unroll over the pan.
• Tuck under any dough that's hanging over the rim of your pan.
• Evenly spread your roasted garlic and olive oil blend over top of your dough.
• Evenly spread your onion-mushroom mixture over the garlic spread.
• Layer on the cheese, starting with the smoked provolone, then the mozzarella.
• Bake for 15 minutes in your preheated oven. We like to broil ours for an additional 3 to 4 minutes so the top is nicely browned-up to you.
• Remove from oven-let stand for 5 minutes, cut and serve.