this week, the tuesdays with dorie challenge called for making a pizza topped with an onion confit.  sounds like dinner to me.  and it was, literally.  after a trip to the garden to pick some fresh lettuce and arugula, i made a big salad to accompany the pizza.  this was such an easy recipe that i think everyone should try it.  if you do not already have a copy of baking with julia, buy it, or head over to host paul’s blog, the boy can bake to find the recipe.

i used a combination of yellow onions, shallots and garlic to make my pizza.  and i say that singularly because the recipe can easily be halved-i only wanted one pizza.  however, according to the recipe, the extra piece of dough could have been frozen for another time.

the onions cook and take on lots of color.  then a combination of red wine and red wine vinegar is added to them.  at this time, it is important to keep the heat very low so that the onions have time to absorb the color and flavor of the wine.  they will continue to soften as well.

after about 35-40 minutes, my pan was nearly dry and the onions were a deep shade of red, cabernet sauvignon red to be exact.

the dough rises and is stretched or rolled out to a large circle that is about 1/4 inch thick.  the onions are spread over the top in an even layer.  at this time, you can add whatever else you like.  the recipe suggested kalamata olives or cheese but i decided to keep it simple and just use the onions.

the results, close to a classic pissaladiere, a tasty flat bread with onions; the perfect side for a salad.

be sure to check out the tuesdays with dorie page to see what the other participants came up with.  bake on friends, and happy new year to all!!!