Best 9 Caramelized Onion And Gorgonzola Bruschetta Recipes

CARAMELIZED-ONION BRUSCHETTA

Steps:

• In 12-inch heavy skillet, melt butter over medium-high heat until sizzling. Cook onions in butter 5 to 6 minutes, stirring frequently, until onions are softened. Stir in sugar and vinegar. Cook 9 to 10 minutes, stirring frequently, until onions are very soft and light golden brown. Cool onion mixture slightly, about 10 minutes.
• Set oven control to broil. Place bread slices on cookie sheet. Broil with tops 4 inches from heat 1 to 2 minutes or until lightly browned. Turn bread; broil 1 to 2 minutes longer or until lightly browned.
• Spread about 2 teaspoons cream cheese on each bread slice. Top each with 1 tablespoon onion mixture; sprinkle with small amount parsley.

BRUSCHETTA WITH PEPPERS AND GORGONZOLA

Steps:

• Preheat the oven to 375 degrees F.
• Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.
• Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.
• Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.

GORGONZOLA AND CARAMELIZED ONION APPETIZER

Steps:

• Melt butter in 7-inch skillet over medium heat. Cook onions, brown sugar and vinegar in butter 20 to 25 minutes, stirring frequently, until onions are golden brown.
• Set oven control to broil. Place baguette slices on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until lightly toasted.
• Spoon about 1 teaspoon caramelized onions evenly onto each baguette slice. Sprinkle with 1/2 teaspoon of the cheese. Broil about 1 minute or until cheese is melted.

BRUSCHETTA WITH GORGONZOLA CHEESE AND HONEY

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.
• Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
• Drizzle the toasts with honey. Place on a serving platter and serve immediately.

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.

BRUSCHETTA WITH CARAMELIZED ONION AND FRESH BASIL

Steps:

• Preheat oven on BROIL.
• Heat the butter and olive oil in a small skillet over medium heat. Add the onion and sugar; cook 15-20 minutes or until very soft and golden brown; stirring frequently. Remove from heat.
• Cool mixture slightly then stir in the fresh basil.
• Cut baguette into 1/2" slices. Place bread slices on a baking sheet.
• Broil the bread for 2 minutes or until toasted. Watch oven carefully!
• Divide and spread caramelized onion mixture over each bread slice. Sprinkle with Parmesan cheese and season with fresh cracked black pepper.
• Return to oven and broil for 1 minute or until cheese melts.
• Garnish each slice with 1 or 2 fresh basil leaves if desired.

CREAMED-MUSHROOM BRUSCHETTA WITH CARAMELIZED ONIONS

Steps:

• Heat a heavy-bottomed pan over high heat. Once the pan is hot, add vegetable oil. Once the oil shimmers, add the onions and salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes, or until the onions have released liquid and started to become translucent.
• Turn the heat down to medium and add Marsala. Cook, stirring often, for what will seem like an eternity, until the onions are fully melted and dark brown, approximately 20 to 30 minutes.
• Heat a heavy-bottomed pan with high sides over high heat. Once the pan is hot, add vegetable oil. Once the oil shimmers, add butter. When butter foams, add mushrooms and cook, stirring occasionally, until the mushrooms have released their liquid and are golden brown, approximately 15 to 20 minutes.
• Reduce heat to medium low and, using a wooden spoon, create a well in the middle of the mushrooms. Add thyme, salt, black pepper and shallots; sweat until shallots have cooked through and become translucent, approximately 3 to 5 minutes.
• Return heat to high and add sherry vinegar to deglaze pan, then add cream and bring to a low boil.
• Check for seasoning. Mushrooms can be reserved until needed, then reheated over a medium flame. Add a splash of extra cream to loosen, if needed.
• Grill or toast bread to a light char.
• Spread 2 tablespoons caramelized onions over each piece of toast, followed by approximately 1/4 cup of creamed mushrooms.
• Garnish with minced chives.

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.