Well, I finally made that recipe and it turned out the way I expected.
I Loved the onion-blue cheese topping but didn't like the bottom. It
is done with baking powder, so it's like a biscuit. Next time I'll
make focaccia and top it with the mixture. I'll like that combo
better.

As a PS, I also added one finely minced clove of garlic to the onions
while I was sweating them down. After they caramelized, I drained them
and used the oil in my dough - I had lots of rosemary, so I chopped
some up and put it in the dough too. Waste not want not.

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> Well, I finally made that recipe and it turned out the way I expected.
> I Loved the onion-blue cheese topping but didn't like the bottom. It
> is done with baking powder, so it's like a biscuit. Next time I'll
> make focaccia and top it with the mixture. I'll like that combo
> better.
>
> As a PS, I also added one finely minced clove of garlic to the onions
> while I was sweating them down. After they caramelized, I drained them
> and used the oil in my dough - I had lots of rosemary, so I chopped
> some up and put it in the dough too. Waste not want not.
>
> --
> See return address to reply by email


Can you post the recipe or a link to it? I must have missed it the first
time around and this sounds like something I might try.

On Mon, 01 Jan 2007 17:51:53 GMT, "Peter" > wrote:

>> Well, I finally made that recipe and it turned out the way I expected.
>> I Loved the onion-blue cheese topping but didn't like the bottom. It
>> is done with baking powder, so it's like a biscuit. Next time I'll
>> make focaccia and top it with the mixture. I'll like that combo
>> better.
>>
>> As a PS, I also added one finely minced clove of garlic to the onions
>> while I was sweating them down. After they caramelized, I drained them
>> and used the oil in my dough - I had lots of rosemary, so I chopped
>> some up and put it in the dough too. Waste not want not.
>>
>> --
>> See return address to reply by email
>
>
>Can you post the recipe or a link to it? I must have missed it the first
>time around and this sounds like something I might try.
>


I believe the OP used a recipe posted by Jude on 11/27. This is a
link to the message, via Google groups.

http://groups.google.com/group/rec.f...22a2ea9?&hl=en

I also make these and felt much the same about the crust, too crunchy.
Also, never having carmelied onions, I had no idea the time it takes!
Hope you enjoy!
~Sunshine

I hope this one doesn't turn into reply #3. The first two haven't
shown up on my server yet.
`````````````````

On Mon, 01 Jan 2007 17:51:53 GMT, "Peter" > wrote:

>> Well, I finally made that recipe and it turned out the way I expected.
>> I Loved the onion-blue cheese topping but didn't like the bottom. It
>> is done with baking powder, so it's like a biscuit. Next time I'll
>> make focaccia and top it with the mixture. I'll like that combo
>> better.
>>
>> As a PS, I also added one finely minced clove of garlic to the onions
>> while I was sweating them down. After they caramelized, I drained them
>> and used the oil in my dough - I had lots of rosemary, so I chopped
>> some up and put it in the dough too. Waste not want not.
>>
>
>
>Can you post the recipe or a link to it? I must have missed it the first
>time around and this sounds like something I might try.
>

Jude posted it here and Fosco posted several photos over in ABF in a
thread called " Horse D'overs" on 12-17. He mentioned down thread
that the recipe came from Gourmet magazine.
http://www.epicurious.com/recipes/re...s/views/236483

Blue Cheese-Carmelized Onion Squares
by: Jude

CRUST:
2 c flour
2 tsp baking powder
1 t salt
3/4 c milk
1/4 c olive oil
2 Tbsp melted butter

TOPPING:
2 Tbsp butter
2 Tbsp olive oil
3 large onions, thinly sliced
1 Tbsp finely minced fresh rosemary
1 tsp sugar
1/2 tsp salt
6 ounces blue cheese

FOR CRUST:
Preheat oven to 425 degrees.
Mix flour, baking powder, and salt in medium bowl.
Make well in center of dry ingredients.
Whisk together liquid ingredients and pour into well, stirring until
smooth. Roll out dough to 10x13 rectangle and transfer to rimmed
baking sheet, OR pat onto baking pan, like I did. Prick dough with a
fork and let rest while preparing topping.

FOR TOPPING:
Melt butter and oil in a large skillet. Cook onions in butter and oil
over medium heat until soft and beginning to brown, approx 10-12
minutes.

Add rosemary, salt and sugar; season with pepper. Continue to cook
over medium heat until onions are soft and dark brown, about 20
minutes.

Spread onions over dough. Crumble cheese over onions. Bake 20 minutes,
until cheese is melted and bubbling.

Cut into squares and serve warm



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