How to Caramelize Onions

Caramelizing onions is a great way to bring out their sweetness and can be used as a topping for breads and pizza.

What is caramelizing?

It is a method of cooking a vegetable slowly until the natural sugars develop a sweet, complex flavor. This is achieved by cooking the onion for a long time over a medium-low heat until they are reduced and turn a golden brown. You can add a sprinkle of sugar to aid the process if you like.

Process:

Heat a heavy-bottomed skillet with 1 - 2 tablespoons of olive oil over medium-high heat. Slice the onion into rings and stir them into a heated sauce pan with olive oil. Cover with a lid and cook over medium heat until wilted - about 10 minutes. Then remove the lid and lower the heat to medium-low, let them slowly caramelize uncovered for about 30 - 45 minutes stiring occasionally to make sure they brown evenly. When down they should be golden brown, very soft and sweet. This is an easy method and doesn't require much attending, but be sure to keep an eye on them so that they do not burn. If you over-caramelize the onion, you will get a bitter, burned flavor but if you keep your heat low this should not be a problem.

You can caramelize onion slices in advance and they will keep for a few days in your refrigerator ready to be used when you make your pizza.

Large pieces of onions, or whole ciopini onions, can be caramelized by roasting them in the oven. You can just toss them in with a roast and they will caramelize right with the meat adding much flavor to the juices.

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Alfredo Sauce, an Easy Pasta Sauce

Alfredo Sauce was made known in Rome, and has since become popular in the very popular Fettucine Alfredo dish commonly served in Italian-American restaurants. This well-known white sauce is not difficult to make and though it is known as the sauce for fettucine, any flat, string pasta will work. This sauce is also often served as a dip for bread or vegetables as well as over pasta. This recipe makes enough for a 12oz package of fettucine.

Ingredients: 6 cups heavy cream 1 cup freshly grated Parmesan cheese Freshly ground black pepper In a large, heavy-bottomed saucepan, melt the butter. Add the cream, cheese and season with salt and pepper. Stir until the sauce thickens.

Pour immediately over freshly cooked and drained pasta, toss to coat the pasta. Sprinkle the parsley over the top and serve immediately.

This sauce is best served fresh, but can be stored in a sealed container in the refrigerator for up to two days - best not to freeze this sauce.

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Chocolate Pizza

What I love about this chocolate pizza is it combines my two favorite things - chocolate and pizza! This may sound a little unusual but I promise if you try this pizza, you will be hooked.

Ingredients: 1/2 of the dough from my Quick Pizza Dough recipe 2 tablespoons butter, melted ? cup Nutella?(chocolate-hazlenut spread) ? cup chopped walnuts ? cup semisweet or milk chocolate chips ? cup shredded coconut Preheat oven to 450° F

Press the dough into a non-stick pizza pan or spray your pan with cooking spray first.

Pierce the dough around the edges and in the middle a few times with a fork to prevent the dough from forming large bubbles. Brush the dough with the melted butter and bake for 15 minutes until crust is cooked and lightly brown.

Spread the Nutella? over the hot crust and it will melt and spread nicely. Sprinkle with the nuts and chocolate chips then top with coconut. Return to the oven and bake for 1-2 minutes just until the chocolate chips start to melt. Remove from oven and cover with coconut shreds.

Eat warm and enjoy!

If you liked Chocolate Pizza, try these other Pizza Recipes...

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Zabaglione - A Favorite Italian Dessert

Zabaglione is a sweet, light custard originally from Venice. It is whisked to incorporate a lot of air, creating a light, delicate pudding. Since there is concern about the safety of raw eggs today, this recipe includes gently cooking the egg yolks. It is easy to make with a standard double boiler set, but if you don?t have one you can use a large metal bowl and place it on top of a sauce pan with hot water.

Traditional zabaglione is often served right after making and is warm or cooled to room temperature, but this recipe is great chilled and served with berries. This gives you the advantage of being able to make it ahead of time which makes this a good dessert for entertaining.

Ingredients: 5 eggs yolks 5 teaspoons superfine granulated sugar 1/4 cup dry Marsala wine 1/4 cup whipping cream

Combine egg yolks and sugar in the top bowl of double boiler. Using a wire whisk, beat until frothy. Stir in the Marsala.

Place the top of your double boiler with the egg mixture over gently boiling water and continue to whisk until smooth. Make sure you keep the double boiler out of the water and use gentle heat while continuing to whisk so that your zabaglione does not turn into scrambled eggs. When it forms soft peaks, it is done.

Remove the boiler top from the heat and put the mixture in a large bowl of ice to cool. Meanwhile whip the cream until soft peaks form. Gently fold the whipped cream into the cooled custard. Pour into individual custard cups or sundae glasses and place in the refrigerator to chill.

To garnish, sprinkle with shaved chocolate, crushed cookies or fresh berries.

If you liked Zabaglione, try these other dessert recipes

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