Gorgonzola And Caramelized Onion Sauce On Penne Recipe 55

GORGONZOLA AND CARAMELIZED ONION SAUCE ON PENNE RECIPE - (5/5)

Steps:

• 1. Melt the butter in a sauce pan. 2. Add the onions and cook at med-low temperature until the onions are brown and caramelized, about 1 hour. 3. Melt the butter in a small sauce pan. 4. Add the flour and mix. 5. Add the milk, cheese, and onions and heat until the cheese is melted and the sauce is thick.

GORGONZOLA AND CARAMELIZED ONION SAUCE ON PENNE

Steps:

• Melt the butter in a sauce pan.
• Add the onions and cook at med-low temperature until the onions are brown and caramelized, about 1 hour.
• Melt the butter in a small sauce pan.
• Add the flour and mix.
• Add the milk, cheese, and onions and heat until the cheese is melted and the sauce is thick.

PENNE WITH CARAMELIZED ONION-GORGONZOLA CHEESE SAUCE

Steps:

• In 10-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat. Stir in onion and garlic to coat with butter. Cook uncovered about 5 minutes, stirring occasionally, until onion is softened. Reduce heat to medium-low. Cook uncovered 35 to 40 minutes, stirring occasionally, until onion is light golden brown. Do not let onion or garlic burn. (Onions will shrink during cooking.)
• Meanwhile, fill large pot with 5 quarts water; heat to boiling over high heat. When water is boiling, add 1 tablespoon salt if desired. When water returns to boil, add pasta. Stir immediately to make sure it doesn't stick to itself or pan. Boil pasta 9 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.
• Add onion mixture to pot. Increase heat to medium and add 1 cup of the whipping cream and 1/4 cup butter. Cook, stirring occasionally, until butter melts and cream simmers. Stir in cheese, salt, pepper and nutmeg. Add drained pasta and remaining 3/4 cup whipping cream. Cook and stir until pasta is coated and sauce is hot.

CARAMELIZED ONION, GORGONZOLA, AND ROSEMARY PIZZA

Steps:

• In a large saute pan over high heat, warm the oil. Add the onions and rosemary, and cook until soft and translucent, about 5 minutes. Add butter and lower heat and continue to caramelize for about 15 minutes. Season with salt and pepper and set aside.
• Spread the pizza dough with the onion mixture and scatter Gorgonzola over top. Bake in a pizza oven or a preheated 400 degree oven until lightly golden and the crust is browned, about 20 minutes. Cut into wedges and serve.
• Pour the water onto a medium--sized mixing bowl and add the yeast, stirring with a fork until dissolved. The water should turn a light beige color. Add 1 cup of flour and the salt. Mix thoroughly with a wooden spoon. Add the second cup of flour and repeat. The dough should start coming away from the sides of the bowl, forming a soft, sticky mass. Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well.Take the dough from the bowl and begin to work in the additional flour a little at a time. Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over. Use a dough scraper to help gather any wet dough that sticks to the surface while you are kneading. Also only add as much flour as it takes to keep the dough from sticking to your hands. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. If the dough comes up clean, it's ready. If it sticks you will have to knead it a bit more.
• Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap. Keep in a warm place, and let the dough rise for 30 to 45 minutes. When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute. Dough is now ready to stretch into a round, or press into a pizza pan.
• Note: If you have a food processor with a dough hook attachment, you can make the dough much faster. Start by adding the yeast and water first and mixing well. Then add all the flour and salt and mix into a ball. Then rise the dough.

CARAMELIZED ONION AND GORGONZOLA PIZZA

Steps:

• Put the onions, olive oil, and sugar into a skillet over medium heat and cook, stirring frequently, until the onions are wilted and brown, about 15 to 20 minutes. Reduce the heat if the onions are browning too quickly. Set aside to cool a bit.
• Heat the oven to 450 degrees F.
• Spread half the tomato sauce onto 1 of the crusts. Top with half the caramelized onions and half the mozzarella. Repeat with the other crust. Bake the pies until the mozzarella is browned and bubbling, about 10 to 15 minutes. As soon as the pies come out of the oven, sprinkle over the gorgonzola. Slice and serve.

GORGONZOLA & CARAMELIZED ONION PIZZA

Steps:

• Heat oven to 375°F.
• Unroll crescent rolls onto baking sheet to form one rectangle, pressing perforations to seal. Bake 7 to 9 min. or until golden brown. Cool slightly.
• Melt butter in large skillet on medium-high heat. Add onions and sugar. Cook until onions are brown and mixture is syrupy, stirring frequently. Cool slightly. Spread prepared crust with cream cheese. Top with caramelized onions, cheese and rosemary.
• Bake 5 to 7 min. or until cheese begins to melt.

PENNE WITH CARAMELIZED ONIONS

Steps:

• Cook pasta according to package directions. Meanwhile, in a small skillet, saute pine nuts and garlic in butter until golden brown; set aside. , In a large skillet, cook onion in oil over medium heat for 10-15 minutes or until golden brown, stirring frequently. Reduce heat to low. Stir in the olives, salt, basil, oregano and pepper. Drain pasta; add to onion mixture. Stir in feta cheese and pine nut mixture.

CARAMELIZED ONION AND GORGONZOLA PIZZA

Steps:

• In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
• Bake for 10 to 12 minutes, or until done.

PASTA WITH GORGONZOLA AND SWEET ONION

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large skillet over medium high heat. Saute onions until golden brown, about 10 minutes. Stir in garlic, and cook for 2 minutes. Remove from heat, and stir in balsamic vinegar.
• In a large bowl, combine pasta, onion mixture, and Gorgonzola. Toss until evenly coated, and cheese is melted.

CARAMELIZED SPRING ONIONS AND GORGONZOLA TOPPING

Steps:

• In a sauté pan over medium high heat, melt the butter and in it sauté the spring onions for a few minutes.
• Add the sugar, Worcestershire and vermouth and sauté a few minutes more. Reduce heat to low and cover loosely with foil.
• Cook slowly, stirring occasionally, until the mixture is caramel in color and very soft.
• Keep warm and just before serving, stir in the cheese.