Thursday, March 19, 2015

“French Onion Soup” Tarte Flambée Pizza with Homemade “French Onion Soup” Onion Marmalade, Roasted Garlic Crème Fraiche, + Bacon

We have been on a French Onion Soup kick lately... we recently made a bacon infused recipe and also a casserole... and now a PIZZA! The idea quite frankly translates perfectly. The pizza dough mimics the crusty bread plopped on top of the soup, then there's that melt-y cheese you can't get enough of, and ohhhhh those caramelized onions. It all works, y'all. But my delicious twist on this dish is the "French Onion Soup" Onion Marmalade. This stuff is so gosh-damn-amazing, you'll be sneaking spoonfuls into your mouth as it is cooling (take my word for it). Not only is it caramelized onions, but it is reduced down with beef stock, red wine, cognac, sugar, white balsamic reduction, herbs, and butter. This marmalade is sticky, gooey, and utterly concentrated with French Onion Soup flavor! Another different direction I went in was making a "Tarte Flambée" style pizza. This uses a key ingredient of creme fraiche as the base of the pizza. I boosted the flavor with roasted garlic, minced garlic, and freshly grated nutmeg. It gives this pie a luscious cream that oozes out with each bite into that chewy crust and it cannot be beat! On top goes a whole mound of mozzarella, gruyere, and parmesan cheese and slices of extra crispy pieces of bacon. What gets better than that? All you have to do is finish it with some fleur de sel, fresh cracked pepper, red pepper flakes, and minced fresh herbs. This pizza is addictive, I kept wanting more + more every bite I took. It was astounding to me, how could something taste this good. Every culinary level is reached, hell, pizza greatness was reached. I can't say it more, but I'd take this pizza over French Onion Soup any day!! Enjoy :)

For the “French Onion Soup” Onion Marmalade:
3 Yellow Onions, Thinly Sliced
Kosher Salt
¼C Unsalted Butter
¾C Beef Stock + Splash of Red Wine
2-3T White Balsamic Reduction
1C Sugar
1T Cognac
2 Sprigs of Fresh Thyme + 2 Dried Bay Leaves
Kosher Salt + Fresh Cracked Pepper, To Taste 

For the Roasted Garlic Crème Fraiche:
8oz Crème Fraiche
1 Head of Roasted Garlic
¼t Freshly Grated Nutmeg
Kosher Salt + Fresh Cracked Pepper, To Taste
1 Garlic Clove, Minced

For the “French Onion Soup” Tarte Flambé Pizza:
1 Batch of Pizza Dough
Prepared Roasted Garlic Crème Fraiche
Prepared “French Onion Soup” Onion Marmalade, Cooled
8-10 Slices of Applewood Smoked Bacon, Cooked until Crispy + Cut into 1-2inch Pieces
½C Shredded Mozzarella + ½C Shredded Gruyere
Freshly Grated Parmesan
½t Fresh Thyme + Dried Red Pepper Flakes
Fleur de Sel + Fresh Cracked Pepper, For Sprinkling

1. For the “French Onion Soup” Onion Marmalade: In a large pot, heat the butter until shimmering. Add the onions (and a heavy pinch of a salt) and cook over moderately high heat, stirring occasionally, until golden brown, about 15 minutes. Add in the herbs and cook over low heat, stirring a few times until fragrant, about 3-5 minutes. Sprinkle the sugar over the onions and cook, without stirring, until the sugar melts, about 5 minutes. Increase the heat to high and cook until an amber brown caramel forms, about 5-6 minutes. Stir in the beef stock, red wine, cognac, and white balsamic vinegar reduction. Cook and stir until the jam is thick about 10-15 minutes. Discard the herbs and season the jam with salt and pepper until you have reached your desired taste. Let it cool completely.
2. For the Roasted Garlic Crème Fraiche: Combine the Crème Fraiche, mashed roasted garlic, grated nutmeg, minced garlic, salt and pepper. Set it aside.
3. Preheat your oven to 550 degrees and place your pizza stone inside and allow it to heat in the oven for 45 minutes to an hour.
4. For the French Onion Soup Pizza: Create a 12inch round of dough on a semolina dusted pizza peel and spread the roasted garlic crème fraiche over the top. Lay a thick layer of the onion marmalade on top, followed by scattering the mozzarella and Gruyere cheeses. Put a little more marmalade and then place the pieces of bacon next. Grate the Parmesan all over the surface of the pizza and garnish the top with fresh thyme and a sprinkle of salt & pepper. Slide the pizza onto the pizza stone and bake for 12-15 minutes or until the crust is golden brown and the cheese has melted and begun to caramelize. Remove from the oven and cut into slices, and serve immediately! 

No comments:

Post a Comment