Dee Randall wrote:
> I made 'another' pizza tonight from the dough left over from last night. I
> slathered the dough with olive oil and put some very thinly sliced red
> onions on for about 6 minutes (550º). Then I took it out and there was too
> much water on the top of the pizza for my taste. I topped the onions with
> goat cheese (and rosemary), then back into the oven until finished.
>
> It turned out OK, but I would've rather had the onions a little dryer. I
> don't want to carmelize the onions, I want the raw/almost raw red onion
> taste. But can anyone suggest a way to dry up these onions? Bake before
> hand, fry a little in a skillet?? Anything else?
> Thanks,
> Dee Dee
>
>
>

saute *for just a minute or so* and drain, I'd say

--

saerah

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