Caramelized Onion & Goat Cheese Pizza

          



2 large onions, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
4-5 sprigs fresh thyme, leaves only
6 ounces goat cheese
1 ball of pizza dough
Salt
Freshly ground pepper

Add the butter and olive oil to a large sauti pan. Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions, then turn heat to low. Spread the onions out evenly over the pan and cover with a lid. Let the onions cook on low for 10-15 minutes while covered, stirring occasionally.
Remove the lid and cook for 30 minutes or more, stirring every few minutes. You want them to get brown and stick to the pan, but do not let them burn. If the onions look like they are starting to burn, lower the burner temperature a little and add a little more oil.
Continue to cook and stir until the onions are a rich, browned color. At the end of the cooking process add a little salt to taste and set aside to cool.
Preheat the oven to 500 degrees F. Prepare your pizza dough (store bought or homemade). The dough should be stretched to a roughly a 10 x 18 inch rectangle. Lay the pizza dough on a baking sheet lined with parchment paper. Drizzle with olive oil and spread the onions evenly across the dough. Top with thyme leaves and chunks of goat cheese. Season with freshly cracked pepper.
Cook your pizza for 15 - 20 minutes, until the crust is golden brown. Cut into squares and serve.

EASY CARAMELIZED ONIONS

Fill your slow cooker 3/4 full with sliced onions (about 2 - 3 pounds). Add 2 - 4 tablespoons of melted butter or oil, stir to combine. Cook on low for 10 hours covered. Remove the lid and cook for another 2 hours. Caramelized onions will keep in the freezer for a few months.

Chile Con Queso

One 1-pound package refrigerated hot breakfast sausage

1 onion, diced

One 2-pound block processed cheese, such as Velveeta

One 10-ounce can diced tomatoes and green chiles, Rotelle

2 cans chopped green chiles

1 jalapeno, diced, fresh, remove veins and seeds or leave in if you like it spicy

Chips, for serving

 

Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.
Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.
Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.

Recipe courtesy Ree Drummond

EXTRA CRISPY FRENCH FRIES

 

4 qts water

1/4 cup sugar

6 lg red potatoes, cut into 1/4 to 1/3" strips

oil, canola or vegetable, enough to cover potatoes

seasoning salt

 

In an extra large bowl dissolve the sugar completely in the water (the sugar must be completely dissolved).

Add in the potato strips and refrigerate overnight.

The following day drain well then pat the strips dry using paper towels.

In a large heavy pot or deep-fryer heat oil to 375 degrees F.

Carefully add potatoes in 2-3 batches and cook in hot oil for about 6 minutes or until golden brown (do not cook all the potatoes in one batch).

Remove the fries using a large slotted spoon or long tongs and immediately season with seasoned salt or white salt while still hot.