Home Recipes from our Members
* 2 large onions, sliced into thin rings
* 3 Tbsp. olive oil
* 1 tsp. kosher salt
* 1 Tbsp. white wine
* 1 Tbsp. white balsamic vinegar
* 2 Tbsp. brown sugar
* 1 tsp. dried thyme
* 4 Tbsp. water (and extra to prevent sticking)
* ½ round of Ile de France camembert (4 oz.), chopped
* 1 c. lukewarm water
* 2 pkgs. dry yeast
* 1 Tbsp. sugar
* 1 Tbsp. melted butter
* 1 tsp. salt
* 2 ½ -2 ¾ c. sifted flour
* Heat olive oil in a heavy bottomed pot on medium-low heat.
* Add the sliced onions, salt, wine, vinegar, brown sugar, thyme, and water to the oil and cook for about 25 minutes.
* Stir occasionally to prevent sticking until the onions are nicely caramelized. As the onions begin to dry out, add more water to prevent burning.
* Dissolve yeast and sugar in 1 c. water. * Add melted butter and salt.
* Add flour and knead. Let stand for 15 minutes.
* Shape into rolls and place on a cookie sheet or pizza peel coated with corn meal.
* Let rise for 30 minutes.
* Dust the tops of the rolls with flour and using a sharp knife, cut several 1/2-inch slashes on the top of each roll.
* Place 1 Tbsp. of the caramelized onions in the center of each roll, then top with 1 Tbsp. of chopped camembert.
* Bake about 15 minutes 425 degrees.
* Serve warm or at room temperature.