Onions are a bit of a problem for me. They are one of my reflex buys.
By which I mean, every time I go to the grocer no matter what I am shopping for I always buy a bag of onions. Surely, I can’t be the only person who does this. I also tend to do it with garlic. They’re both kitchen staples that I use all the time in so many ways. So I must always be about to run out, right?
It’s a good theory. But if that was the case, I wouldn’t currently have 15 pounds of onions on the counter and 20 heads of garlic in my garlic drawer. Yes, I have a special drawer set aside for it.
All of which is to say, I sometimes need to come up with recipes that use lots of both. In winter, I love to thinly slice numerous pounds of the onions, dump them in a large, heavy pot with some of the garlic and a little butter, then let them slowly caramelize. Once they are done, they are outstanding tossed with fresh pasta, a bit of Parmesan and a drizzle of balsamic glaze.
But it’s no longer winter. So I decided to come up with a grill-friendly way of using a whole mess of caramelized onions. My solution? A grilled white pizza topped with onions and garlic spiked with caraway seeds and golden raisins. I top it with roasted red peppers, pine nuts and crumbled feta for a kind of Middle Eastern take on grilled pizza.