Sarasotas Onion Thyme And Green Onion Sauce Recipes

GREEN ONION, THYME AND SAGE ROLLS

Steps:

• Put the flours, yeast and salt in a large bowl (or stand mixer bowl). Make a well in the center and pour in the water. Mix everything together well (by hand with a wooden spoon or, if by machine, with a dough hook on medium speed) to make a smooth, soft dough ball, 2 to 4 minutes. If doing by machine, continue to knead on medium-high speed for 5 minutes. Otherwise, put the dough on a clean work surface sprinkled with a little flour and knead for about 10 minutes.
• To test to see if the dough has been kneaded enough, form into a ball with a nice taut top. Put some flour on your finger and then prod the dough to make a small indent. If the dent springs back all the way, this means the dough is kneaded enough. If not, then knead a little bit more.
• Put the dough on the work surface (sprinkled with a little flour if you haven't already done so) and then flatten it out with a rolling pin to about an 8-inch round, 3/4 to 1 inch thick. Put the green onions and thyme in a pile in the center and then bring the sides of the dough up over the filling to enclose. Flip it over so the seam side is down and roll it out to the same size again. Once again, gather the edges up and over, but then knead the dough by hand to incorporate the filling ingredients evenly throughout. You may need to dust with a little more flour as you go if the green onions make things a little damp.
• Divide the dough into 10 equal-size pieces and knead each one into a ball with a nice taut top. Put the rolls, seam-side down and spaced apart, on a large nonstick baking sheet. Spray the rolls with a light spritz of cooking spray and then cover with plastic wrap so that it is airtight, but not too tight as the bread needs to grow.
• Preheat the oven to 400 degrees F and leave the bread on a chair about 3 feet away from the oven for 45 minutes, or until the bread has almost doubled in size. To test that the rolls are ready, remove the plastic wrap, put some flour on your finger and prod the side of the dough to make a small dent. The dent should spring back about halfway. When it does, it is ready. If necessary, leave it to rise a bit longer.
• Once ready, brush the dough balls with the beaten egg and lay 3 sage leaves in whatever decorative fashion you like on top of each one. Bake for 20 minutes, or until the rolls are golden brown and sound hollow when tapped underneath. Once ready, remove from the oven and serve warm.

ONION AND THYME FRITTATA

Steps:

• Place the chopped onions in a bowl, cover with water and add the vinegar. Soak for one hour or longer. Drain, rinse and dry on paper towels. (Note: This step is optional, but the onions will be milder if you do it.)
• Heat 2 tablespoons of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the onions. Cook, stirring often, until tender, about five minutes. Add a generous pinch of salt, the garlic and the thyme. Continue to cook, stirring often, until the onions are lightly colored but not browned, about five more minutes. Remove from the heat, and allow to cool slightly.
• Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk and onions. Clean and dry the pan. Return to the burner, and set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
• Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. It should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
• Meanwhile, heat the broiler. Uncover the pan, and place it under the broiler, not too close to the heat, for one to three minutes. Watch very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn't sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

CARAMELIZED ONION SAUCE

Steps:

• Place a large heavy kettle over medium heat and heat the oil. Add the onions and garlic and cook, stirring frequently, until the onions are greatly reduced in volume and golden in color, about 50 minutes to 1 hour. (Lower the heat toward the end of cooking if the onions stick to the bottom of the pot.)
• Add the wine, thyme and walnuts to the pan and continue to cook until all the liquid has evaporated. Season to taste with salt and pepper. Serve with grilled meat, fish or pasta.