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Friday
Oct082010

Caramelized Onion and Gruyere Pizza



Remember on Monday when we made caramelized onions? Your apartment/kitchen/house might be starting to lose the onion smell by now. DON'T PANIC!! You saved those onions, right? Ok, good. Now, we are going to put them on a pizza. With some gruyere cheese.

A few words about this pizza before we begin.

I LOVE it. Ridiculously. I look for excuses to make it. And I force it on others too. It's very endearing, I'm told. I was first inspired to make this pizza when I had the caramelized onion and gruyere grilled cheese sandwich at the West Village watering hole, Wilfie & Nell. They are quite well known for this particular grilled cheese, and I think they do a bang-up job on it. I loved it. And it seems to me that anything that is good in grilled cheese form is also good in pizza form.

One of the wonderful things about this pizza is that the onions (already caramelized - you held back on the stirring them like a maniac, right?) get nice and crispy as they are baking in the oven on the pizza. Very much like thin cut onion rings. So when the whole thing is done, you get this amazing combination of gooey and salty (cheese) and sweet and crispy (onions). Pile that onto a nicely toasted pizza dough and I don't know what else you could ask for. Maybe some wine (see the end of the post for Astor Wine's recommendations).

John had this to say about it: I absolutely love this pizza. The sweet, nutty Gruyere, which is also a great melting cheese, maintains its flavor well even when scorched. It really kicks some tag team ass with the sliced, stringy and cooked onions.  It's a powerful, yet not overwhelming combo. It also just looks and sounds like a million bucks, which has to add some value if you're looking to impress somebody.

What you will need (to impress people):

Pizza dough (made or bought)

Gruyere cheese (I like a nice aged one, like THIS ONE from Murray's Cheese - thanks for the rec, Murray's!)

Caramelized onions (already made - recipe here)

Olive oil

Sea salt (or if you are feeling adventurous black truffle salt)

What to do:

Heat up your oven (with pizza stone or cookie sheet) to 500 degrees for about a half hour before you drop the hotness in there. While things are heatin' up, roll out your pizza dough on a peel (utilizing a little cornmeal or semolina flour underneath so your dough doesn't stick to the peel). Drizzle some olive oil on top of your rolled out dough. Throw on some Gruyere cheese (not too much!) and then top with your caramelized onions. Sprinkle with salt.

Pop it in the oven for about 10 minutes. This is a loose time estimate, though, so keep an eye on it. It will be done with the cheese is bubbling, the onions get really toasty and the edges of your pizza crust are toasting a nice amber color.

Take it out and let it chill for a minute or two (if you can) before you slice and eat!

What to Drink:

On a whim, I tweeted Astor Wines and asked them what you should all drink with this fabulous pizza. They have helpfully offered us three fantastic recommendations, and here they are:



1. Côtes du Jura Blanc, Jean Bourdy - 2005

2. Gewürztraminer, Elena Walch - 2008

3. P'tit Rouquin " Les Vins Contés" VdT, O. Lemasson - 2009

I went with the Geurztraminer, both because it's named after me, and it's from Italy. Which means pizza, right?. Perfect recommendations!

Reader Comments (55)

YUMM!!!!

Love the wine recommendations with it!

October 8, 2010 | Unregistered CommenterHeidi

Oh, wow—this looks great!

October 8, 2010 | Unregistered CommenterSummah

Now I know what we are having for dinner. I am salivating and it's only 10:19 am. . . .

October 8, 2010 | Unregistered CommenterBeth-Anne

Yay - that is our goal on this blog!

October 8, 2010 | Unregistered Commenterjohnandelana

Mmmm gruyere cheese...yum!
www.denwrites.com

October 8, 2010 | Unregistered Commenterdennisfinocchiaro

Oh wow. When I first saw the picture on the WordPress front page, I thought--what on earth is that?! The onions don't really look like onions--but the recipe sure sounds good! :D

October 8, 2010 | Unregistered CommenterSunflowerdiva

I know - it's because the onions are so toasted. Trust me, it's a winner! Thanks for commenting :)

October 8, 2010 | Unregistered Commenterjohnandelana

Can I make this with deep fried onion rings?

October 8, 2010 | Unregistered Commenterbmxbot

You could certainly try! I would just keep a sharp eye to make sure the fry on the rings doesn't burn, but otherwise I would encourage it. And if you wouldn't mind reporting back....

October 8, 2010 | Unregistered Commenterjohnandelana

If I can find gruyere in this town I'm totally making this for dinner tonight! Thanks for sharing.

Crystal
www.crystalspins.com

October 8, 2010 | Unregistered CommenterCrystalSpins

Wow!
That's really a great idea to tweet to ask about the wine recommendations :)

October 8, 2010 | Unregistered CommenterProvidential egg

Amazing! The first thing I thought when I saw this delicious-looking post was, "hmm, wonder what wine goes with this?" And there, you have given us 3 choices!
One thing, those wines might not be easy to find? I dunno. For what it's worth, after reading your ingredients list I immediately thought of Big House pinot grigio, which is everywhere, choc full of flavor, and cheap!
Cheers!
-Wineguider, www.wineguider.wordpress.com

October 8, 2010 | Unregistered Commenterwineguider

This pizza seems very tantalizing and i would love to sink my teeth in it. Do you deliver ... and is it free if it takes you more than 30 minutes? ;)

http://wordsfromawoman.wordpress.com/

October 8, 2010 | Unregistered Commenterwordsfromawoman

Ha! I would love to deliver! Especially if I could go to fun new places. Maybe Fedex?

October 8, 2010 | Unregistered Commenterjohnandelana

hmmmm
great one

October 8, 2010 | Unregistered Commenterjafra

[...] Remember on Monday when we made caramelized onions? Your apartment/kitchen/house might be starting to lose the onion smell by now. DON'T PANIC!! You saved those onions, right? Ok, good. Now, we are going to put them on a pizza. With some gruyere cheese. A few words about this pizza before we begin. I LOVE it. Ridiculously. I look for excuses to make it. And I force it on others too. It's very endearing, I'm told. I was first inspired to make this … Read More [...]

I am officially starving. That looks effing delicious!!

October 8, 2010 | Unregistered Commenterericahawleyscime

Wow! Looks amazing! I had something similar the other day with bleu cheese instead - might wanna try it out too. Again, nice recipe! ;)

October 8, 2010 | Unregistered CommenterStephen Baird

Send us the recipe!

October 8, 2010 | Unregistered Commenterjohnandelana

hungry...

October 8, 2010 | Unregistered Commenternotesfromrumbleycottage

pizza is going on the menu this weekend!

October 8, 2010 | Unregistered Commentermidnitechef

Yum! Looks great!

October 8, 2010 | Unregistered CommenterCultureChoc2010

There's something about home made pizza.....mmm... With a good wine, it sounds like the perfect way to celebrate being freshly pressed.

October 8, 2010 | Unregistered Commenteronomatopoeiaissmashing

WOW! I am definitely making that this pizza this weekend =) My husband is going to LOVE it

October 8, 2010 | Unregistered CommenterThe Sunshine Wife

Oh!que çà a l'air bon.Je vais en faire une rapidement,et je suggère à ceux qui le peuvent de prendre l'oignon de roscof
(dans le finistère en france) c'est le meilleur

google translated this roughly as: Oh! it looks good. I'll make a quick, and I suggest that those who can take the onion roscof (in Finistere in France) is the best

October 8, 2010 | Unregistered Commentermorace35

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