INGREDIENTS

INSTRUCTIONS

Notes: From Orange County Registar
Advance preparation: Onions can be prepared up to 3 days in advance and
stored, airtight, in the refrigerator. Pizza crust can be cut into squares
or diamond shapes up to 3 days in advance and stored in zipper-style
plastic bags or containers. Assemble up to 2 hours before serving and store
at room temperature. Bake just before serving.
Cook's note: Instead of the baked pizza crust, you can use mini-pita bread,
such as the 3-inch variety sold at Trader Joe's.
Preliminaries: Fifteen minutes before baking, adjust oven rack to middle
position and preheat oven to 350 degrees.
1. Combine 2 tablespoons olive oil and garlic in a small bowl; set aside.
Melt butter with 1 tablespoon oil in a large Dutch oven or skillet on
medium-high heat. Add onion, 3/4 cup wine, vinegar and sugar. Boil until
almost all liquid evaporates, stirring often, about 10 minutes. Add 1 cup
more wine, 1/2 cup at a time, boiling until liquid evaporates after each
addition. Add 1/2 cup wine, and cook until onions are brown and mixture is
syrupy, stirring often, about 5 minutes. Season with salt and pepper.
2. Brush crust with garlic oil. Cut into squares or diamonds approximately
2 inches each. Arrange on large baking sheet. Divide onion mixture on top.
Top with crumbled cheese and rosemary.
3. Bake until cheese melts and crust is crispy, about 12 minutes. Serve.
Yield: 10 servings
Nutritional information (per serving): 199 calories, 9.6 grams fat, 3.7
grams saturated fat, 15 milligrams cholesterol, 350 milligrams sodium, 43
per cent calories from fat
Source: adapted from "Bon Appetit -- Entertaining With Style" from the
editors of Bon Appetit (Conde Nast, 1996, $27.50)
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 27,
1998

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