Caramelized Onion And Bacon Galette Food

CARAMELIZED ONION AND BACON GALETTE

Steps:

• In medium bowl, stir together flour, baking powder and 3/4 teaspoon salt. Cut in 3/4 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together.
• Knead 5 to 10 times or until dough is smooth. Shape dough into flattened round; wrap in plastic wrap. Refrigerate about 45 minutes or until dough is firm and cold.
• In 12-inch skillet, melt 1/2 cup butter over medium-high heat. Add onions; cook 5 to 6 minutes, stirring frequently, until onions are tender. Stir in sugar and vinegar. Cook 8 to 10 minutes, stirring frequently, until onions are light golden brown. Stir in 1 tablespoon of the thyme leaves and 1/2 teaspoon salt. Cool onion mixture 10 minutes.
• Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Using floured rolling pin, roll chilled dough on lightly floured surface to 14-inch circle. Roll one edge of dough onto rolling pin, and carefully place dough on cookie sheet.
• Using fork, poke holes in dough
• Spoon onion mixture onto center of dough; spread to within 2 inches of edge. Scatter bacon pieces on top of onion mixture. Fold 2-inch edge of dough up over filling, pleating crust as necessary. Brush crust with egg.
• Sprinkle cheese over bacon in center of galette. Bake 22 to 24 minutes or until crust is golden brown. Sprinkle remaining 1 tablespoon thyme leaves over galette. Serve immediately, or let stand 30 minutes.

BACON AND EGG GALETTE WITH CARAMELIZED ONIONS.

Steps:

• Pre-heat oven to 375°F (190C). Lay out the onions on a parchment lined baking sheet, drizzle .5 tbs olive oil and season with ¼ tsp salt. Mix to coat onions then spread out the onions into a thin layer. Cover with foil and bake for 25 minutes.
• Remove from the oven and remove the foil cover. Toss onions around a bit then gather them to form a flat even layer. Besure not to leave any stray onions as they will burn in the oven. Increase oven temp to 425°F (218C) bake for 30 minutes, mixing half way through. If onions have not caramelized after 30 minutes (they will turn dark brown) mix the onion again and return to the oven for another 10 minutes.
• Meanwhile, place bacon slices on a sheet of foil. Spread them out evenly. Fold in the sizes of the foil to avoid any rendered fat from leaking out. Place in the oven with the onions for 15 minutes then take it out and discard rendered fat.
• Cool onion and bacon components before assemblings the galette. Turn oven to 400°F. Cut the puff pastry in half to make two rectangles. Divide and spoon the caramelized onions onto each pasty sheet along with the bacon. Fold in the sides of the pastry, then push the onion and bacon towards the edge of the pastry to make a well for the eggs. Carefully crack the eggs in the well you made. Brush the pastry with egg wash then bake for 15 minutes at 400°F. To serve, season with salt and pepper, garnish with chives and serve hot!

CARAMELIZED ONIONS (INA GARTEN BAREFOOT CONTESSA)

Steps:

• Heat olive oil and butter in a large shallow pot, add onions and thyme and toss with the oil.
• Place the lid on top and cook over medium low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium low heat, stirring occasionally for 25 to 30 minutes, until t he onions are caramlized and golden brown. This could take much longer than 30 minutes, if your stove top is on a very low setting. If the onions are cooking too fast, lower the heat. Don't rush the process. It is worth the wait.
• Add the sherry wine vinegar, salt and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste. They should be highly seasoned.

CARAMELIZED PEARL ONIONS AND BACON

Steps:

• Cook bacon in a skillet until crisp. Drain on paper towels. Add onions to skillet with water, cover, and simmer until tender. Uncover and simmer until water evaporates and onions turn golden brown. Stir in bacon.

POTATO CASSEROLE WITH BACON AND CARAMELIZED ONION(ATK)

Steps:

• 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Grease 13 by 9-inch baking dish.
• 2. Cook bacon in medium saucepan over medium-low heat until crisp, 10 to 13 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Remove and discard all but 1 tablespoon fat from pot. Return pot to medium heat and add onion and 1/4 teaspoon salt; cook, stirring frequently, until onion is soft and golden brown, about 25 minutes, adjusting heat and adding water 1 tablespoon at a time if onion or bottom of pot becomes too dark. Transfer onion to large bowl; add bacon, thyme, remaining 1 teaspoon salt, and pepper. Add broths to now-empty saucepan and bring to simmer over medium-high heat, scraping bottom of pan to loosen any browned bits.
• 3. Slice potatoes 1/8 inch thick. Transfer to bowl with onion mixture and toss to combine. Transfer to prepared baking dish. Firmly press down on mixture to compress into even layer. Carefully pour hot broth over top of potatoes. Dot surface evenly with butter.
• 4. Bake, uncovered, until potatoes are tender and golden brown on edges and most of liquid has been absorbed, 45 to 55 minutes. Transfer to wire rack and let stand for 20 minutes to fully absorb broth before cutting and serving.

TOMATO, CARAMELIZED ONION AND BRIE GALETTE

Steps:

• In a medium-sized bowl, sift the flour and the salt. With a pastry cutter or a fork, cut in the shortening until the mixture resembles coarse crumbs. Sprinkle in the water, 1 tablespoon at a time, mixing lightly with a fork until the pastry is just moist enough to hold together. Shape it into a ball.
• Preheat the oven to 425°F.
• Melt the butter in a large skillet over medium heat. Add the onions and garlic and cook until the onions are translucent. Lower the heat to low and cover the pan and cook slowly until caramelized, about 20 minutes.
• Line a large cookie sheet with parchment paper. Roll out the pastry to 1/8-inch thick and transfer it to the parchment paper. Sprinkle on the onions and garlic evenly, leaving a border around the edge. Scatter the tomatoes on top, and then the cheese. Grind the pepper on top and sprinkle on the parsley. Fold the border up onto the filling. Brush the border with the egg and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes or until golden.

CHICKEN WITH CARAMELIZED ONIONS AND BACON

Steps:

• Preheat oven to 350.
• Heat Oil in pan. Sprinkle spices on both sides of each chicken breast. Add chicken breasts to hot oil and turn to medium high heat. Brown on both sides until golden (approx 4-5 minutes).
• Add 1 tablespoon bacon drippings, diced onion and brown sugar. Stir well then turn heat down to medium and cover. Cook for 20 minutes stirring occasionally. Turn chicken over and cook an additional 15-20 minutes or until chicken is completely done (when juices run clear).
• Move chicken to a baking dish and pour caramelized onions and brown sugar sauce over chicken. Drain excess grease. Cover and put off to the side. Using same pan you just cooked the chicken in fry diced bacon until crisp. Sprinkle over chicken. Top with cheese (1 slice per chicken breast) and place in oven. Bake until cheese is completely melted (approx 1-2 minute depending on how thick you get your cheese. I get mine sliced very thin). Remove from pan and place on plate making sure to place any fallen bacon pieces back on chicken before serving.