Pizza Today - December 2023 - 18
On Deck
The Humble
Onion
Chris Decker
Founding Pizzaiolo & Partner
Truly Pizza
When I was thinking of what to make next,
I could not take my mind off onions. The
most humble of all ingredients... always the
bridesmaid, never the bride. Think about all the
dishes that an onion is in to elevate that said
dish. Think about how, as human beings, we are
indeed like an onion where you must peel back
our layers to get the real deal. Onions are used
all over the world, in all types of cuisine. They
are cheap, easy to cook with and readily available.
What's not to love?
I wanted to highlight this ingredient and use
it in as many ways as possible. We could start
with an onion cream sauce, talk caramelized
onion, then sautéed leeks, then oven roasted
shallot and cipollini, then scallion, then fried
shallot for some crunch. So many ways to get
into this realm!
Here are some ideas to try out.
* Caramelized Onion.
Peel and thinly slice 2 large yellow onions
and place in a pan with a half stick of butter on
a very low setting. Cook for up to two hours,
stirring gently until the onions turn a beautiful
golden brown. Make sure to keep an eye on
them as they can go from beautiful to burnt
pretty quickly with too much heat or too much
time on the stove.
* Sautéed Leeks.
Trim the white part of the leek away from the
thicker green leaves. Thinly slice the white part
and add to a pan on low heat with some good
quality olive oil. Sauté for 10-15 on med/low
heat, stirring as necessary not to burn. When
leeks are translucent and soft, turn off heat and
lightly season with salt and pepper.
* Oven Roasted Shallot and Cipollini.
Cut the cipollini and shallot into quarters
18 / PIZZATODAY.COM / DECEMBER 2023
Photo courtesy of Chris Decker
and toss in olive oil, add to a roasting sheet
pan and cook in your pizza oven at desired
temperature. I put a rack under my pan to
prevent them from burning (we cook at 550600
F).
* Fried Shallot.
Using a Mandolin thinnest setting, slice
two or three shallots and toss in seasoned
fl our. Fry at 350 F until they turn a light
brown. Drain on a paper towel and season
with salt and pepper.
* Curly Scallion.
Trim the root end of the scallion and lay
scallions fl at on a cutting board. Using a
sharp knife, slice lengthwise 4-5 times to
create strips. Add all the strips to a bowl and
cover with ice water. Within minutes, the
scallion should begin to curl. Remove scallion
from ice water and pat dry.
Use these ingredients on pizza or in dishes
to elevate your menu!
@everythingbutanchovies
http://www.PIZZATODAY.COM
Pizza Today - December 2023
Table of Contents for the Digital Edition of Pizza Today - December 2023
Pizza Today - December 2023 - CT1
Pizza Today - December 2023 - CT2
Pizza Today - December 2023 - Cover1
Pizza Today - December 2023 - Cover2
Pizza Today - December 2023 - 3
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Pizza Today - December 2023 - Cover3
Pizza Today - December 2023 - Cover4
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