These were a big hit. I made the onions a few days ahead so it took no
time to prepare the crust and bake these for starter nibbles. They went
fast!



Blue Cheese-Carmelized Onion Squares

CRUST:
2 c flour
2 tsp baking powder
1 t salt
3/4 c milk
1/4 c olive oil
2 Tbsp melted butter

TOPPING:
2 Tbsp butter
2 Tbsp olive oil
3 large onions, thinly sliced
1 Tbsp finely minced fresh rosemary
1 tsp sugar
1/2 tsp salt
6 ounces blue cheese

FOR CRUST:
Preheat oven to 425 degrees.
Mix flour, baking powder, and salt in medium bowl.
Make well in center of dry ingredients.
Whisk together liquid ingredients and pour into well, stirring until
smooth. Roll out dough to 10x13 rectangle and transfer to rimmed baking
sheet, OR pat onto baking pan, like I did.
Prick dough with a fork and let rest while preparing topping.

FOR TOPPING:
Melt butter and oil in a large skillet. Cook onions in butter and oil
over medium heat until soft and beginning to brown, approx 10-12
minutes.
Add rosemary, salt and sugar; season with pepper. Continue to cook over
medium heat until onions are soft and dark brown, about 20 minutes.
Spread onions over dough. Crumble cheese over onions. Bake 20 minutes,
until cheese is melted and bubbling.
Cut into squares and serve warm.

"Jude" > wrote in
ups.com:

> These were a big hit. I made the onions a few days ahead so it
> took no time to prepare the crust and bake these for starter
> nibbles. They went fast!

>
> Blue Cheese-Carmelized Onion Squares

This and your Ricotta-Cranberry-Orange Tart recipes sound
wonderful.

Thank you for sharing!

sandi wrote:
> "Jude" > wrote in
> ups.com:
>
> > These were a big hit. I made the onions a few days ahead so it
> > took no time to prepare the crust and bake these for starter
> > nibbles. They went fast!
>
> >
> > Blue Cheese-Carmelized Onion Squares
>
> This and your Ricotta-Cranberry-Orange Tart recipes sound
> wonderful.
>
> Thank you for sharing!

I'll happily take the credit for the good taste to pick these out of
their well-respected sources =)

sandi wrote:
> "Jude" > wrote in
> ups.com:
>
>
>>These were a big hit. I made the onions a few days ahead so it
>>took no time to prepare the crust and bake these for starter
>>nibbles. They went fast!
>
>
>>Blue Cheese-Carmelized Onion Squares
>
>
> This and your Ricotta-Cranberry-Orange Tart recipes sound
> wonderful.
>
> Thank you for sharing!
>

Thinly sliced and caramelized till crispy slices of garlic to roll a
chilled ball of brick of blue cheese in is nice also.
--
JL

On 27 Nov 2006 05:15:18 -0800, "Jude" > wrote:

>Blue Cheese-Carmelized Onion Squares

Mmmmm again.... I have two recipes for New Years now.

--
See return address to reply by email

This sounds great. However, I like to make some things easy. Do you
think it would be all right to buy one of the ready-made pie crusts
(freezer section) and use that to simplify things?

Mark


On 27 Nov 2006 05:15:18 -0800, "Jude" > wrote:

>These were a big hit. I made the onions a few days ahead so it took no
>time to prepare the crust and bake these for starter nibbles. They went
>fast!
>
>
>
>Blue Cheese-Carmelized Onion Squares
>
>CRUST:
>2 c flour
>2 tsp baking powder
>1 t salt
>3/4 c milk
>1/4 c olive oil
>2 Tbsp melted butter
>
>TOPPING:
>2 Tbsp butter
>2 Tbsp olive oil
>3 large onions, thinly sliced
>1 Tbsp finely minced fresh rosemary
>1 tsp sugar
>1/2 tsp salt
>6 ounces blue cheese
>
>FOR CRUST:
>Preheat oven to 425 degrees.
>Mix flour, baking powder, and salt in medium bowl.
>Make well in center of dry ingredients.
>Whisk together liquid ingredients and pour into well, stirring until
>smooth. Roll out dough to 10x13 rectangle and transfer to rimmed baking
>sheet, OR pat onto baking pan, like I did.
>Prick dough with a fork and let rest while preparing topping.
>
>FOR TOPPING:
>Melt butter and oil in a large skillet. Cook onions in butter and oil
>over medium heat until soft and beginning to brown, approx 10-12
>minutes.
>Add rosemary, salt and sugar; season with pepper. Continue to cook over
>medium heat until onions are soft and dark brown, about 20 minutes.
>Spread onions over dough. Crumble cheese over onions. Bake 20 minutes,
>until cheese is melted and bubbling.
>Cut into squares and serve warm.

I didn't post the recipe, but please note that this crust contains baking
powder which causes it to rise. Pie pastry does not.


Oh pshaw, on Wed 29 Nov 2006 08:03:01p, Dickie Peters meant to say...

> This sounds great. However, I like to make some things easy. Do you
> think it would be all right to buy one of the ready-made pie crusts
> (freezer section) and use that to simplify things?
>
> Mark
>
>
> On 27 Nov 2006 05:15:18 -0800, "Jude" > wrote:
>
>>These were a big hit. I made the onions a few days ahead so it took no
>>time to prepare the crust and bake these for starter nibbles. They went
>>fast!
>>
>>
>>
>>Blue Cheese-Carmelized Onion Squares
>>
>>CRUST:
>>2 c flour
>>2 tsp baking powder
>>1 t salt
>>3/4 c milk
>>1/4 c olive oil
>>2 Tbsp melted butter
>>
>>TOPPING:
>>2 Tbsp butter
>>2 Tbsp olive oil
>>3 large onions, thinly sliced
>>1 Tbsp finely minced fresh rosemary
>>1 tsp sugar
>>1/2 tsp salt
>>6 ounces blue cheese
>>
>>FOR CRUST:
>>Preheat oven to 425 degrees.
>>Mix flour, baking powder, and salt in medium bowl.
>>Make well in center of dry ingredients.
>>Whisk together liquid ingredients and pour into well, stirring until
>>smooth. Roll out dough to 10x13 rectangle and transfer to rimmed baking
>>sheet, OR pat onto baking pan, like I did.
>>Prick dough with a fork and let rest while preparing topping.
>>
>>FOR TOPPING:
>>Melt butter and oil in a large skillet. Cook onions in butter and oil
>>over medium heat until soft and beginning to brown, approx 10-12
>>minutes. Add rosemary, salt and sugar; season with pepper. Continue to
>>cook over medium heat until onions are soft and dark brown, about 20
>>minutes. Spread onions over dough. Crumble cheese over onions. Bake 20
>>minutes, until cheese is melted and bubbling. Cut into squares and
>>serve warm.
>



--
Wayne Boatwright
__________________________________________________

All it takes to write a trilogy is complete
ignorance of life and art.

It also has milk instead of water.

`````````````

On 30 Nov 2006 04:10:36 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>I didn't post the recipe, but please note that this crust contains baking
>powder which causes it to rise. Pie pastry does not.
>
>
>Oh pshaw, on Wed 29 Nov 2006 08:03:01p, Dickie Peters meant to say...
>
>> This sounds great. However, I like to make some things easy. Do you
>> think it would be all right to buy one of the ready-made pie crusts
>> (freezer section) and use that to simplify things?
>>
>> Mark
>>
>>
>> On 27 Nov 2006 05:15:18 -0800, "Jude" > wrote:
>>
>>>These were a big hit. I made the onions a few days ahead so it took no
>>>time to prepare the crust and bake these for starter nibbles. They went
>>>fast!
>>>
>>>
>>>
>>>Blue Cheese-Carmelized Onion Squares
>>>
>>>CRUST:
>>>2 c flour
>>>2 tsp baking powder
>>>1 t salt
>>>3/4 c milk
>>>1/4 c olive oil
>>>2 Tbsp melted butter


--
See return address to reply by email

Dickie Peters wrote:

> This sounds great. However, I like to make some things easy. Do you
> think it would be all right to buy one of the ready-made pie crusts
> (freezer section) and use that to simplify things?

I don't like the pre-made pie crusts so I wouldn't use them for
anything, however, I have made blue cheese and onion appetizers by
folding the filling into phyllo sheets. I think I cut the phyllo into 3"
wide strips, and put a TBS of cooked filling into each, and folded them
into triangles, and then baked them until browned. Different than the
recipe given, which looks like it make biscuits, but very tasty none the
less.


Dawn

Dickie Peters wrote:
> This sounds great. However, I like to make some things easy. Do you
> think it would be all right to buy one of the ready-made pie crusts
> (freezer section) and use that to simplify things?

You probably could....but they would be very different in
taste/texture. This is not so much as pie crust as a biscuit crust,
softer, more delicate than a pie crust. But people definitely modify
recipes, so you could make it your own that way. I would suggest you
try it both ways and see how you like it on a pie pastry.

I never make pie crust....use frozen for my quiche.....which is why I
patted this into my jellyroll pan instead of rolling it out to fit.
That worked pretty well. It really didn't take more than maybe 5 to 10
minutes, either. Mix dry, make well, pour in wet, mix, pat in pan. Not
all that much work, really.

Mark, if you want something SUPER easy, try these:

One can of refrigerated biscuits (don't get the grands; just use the
cheap, house brand)
1/4 C. blue cheese
1/4 C. butter

Heat oven as directed on biscuit package. Melt cheese and butter
together. Cut biscuits into quarters, and place in 8X8 backing pan. Pour
cheese/butter mixture over. Bake until puffy and brown. Serve hot!


Dickie Peters wrote:
> This sounds great. However, I like to make some things easy. Do you
> think it would be all right to buy one of the ready-made pie crusts
> (freezer section) and use that to simplify things?
>
> Mark
>

One time on Usenet, "Jude" > said:

> These were a big hit. I made the onions a few days ahead so it took no
> time to prepare the crust and bake these for starter nibbles. They went
> fast!

> Blue Cheese-Carmelized Onion Squares

<snip>

These sound *really* good! I may make these for Christmas, I know
my Sibling would like them... :-)

--
Jani in WA

Well, wow, finally, after scrolling thru 400 discussions, I finally
found a recipe. How the hell can you call this sight a cooking sight.?
To each his own, but when it says cooking ----- i expect at least a few
recipes within 400 entries. No problem, will not bother any of you
again. FOR SURE

Whiner.

"~~~Carole~~~" > wrote in message
...
Well, wow, finally, after scrolling thru 400 discussions, I finally
found a recipe. How the hell can you call this sight a cooking sight.?
To each his own, but when it says cooking ----- i expect at least a few
recipes within 400 entries. No problem, will not bother any of you
again. FOR SURE

cybercat wrote:
> Whiner.

Oh come on! first impressions are powerful, i avoided this group for
several years because of its reputation in other cooking groups. When i
finally got up the gumption to take a look at RFC i was amazed at the
amount of garbage here, but by then i was more adept with mail filters
and so found it very easy to "clean up" the list and rid it of the more
obvious distractions.

Now i find it a very nice list with a lot of helpful hints and
interesting suggestions, plus the chat room and web site are a nice extra.
--
JL
>
> "~~~Carole~~~" > wrote in message
> ...
> Well, wow, finally, after scrolling thru 400 discussions, I finally
> found a recipe. How the hell can you call this sight a cooking sight.?
> To each his own, but when it says cooking ----- i expect at least a few
> recipes within 400 entries. No problem, will not bother any of you
> again. FOR SURE
>
>

cybercat wrote:
> Whiner.
>
> "~~~Carole~~~" > wrote in message
> ...
> Well, wow, finally, after scrolling thru 400 discussions, I finally
> found a recipe. How the hell can you call this sight a cooking sight.?
> To each his own, but when it says cooking ----- i expect at least a few
> recipes within 400 entries. No problem, will not bother any of you
> again. FOR SURE

She pops in every six months or so, posts something stupid, gets flamed
or politely asked to turn off her graphics and sound, then says she's
leaving, never to return. I guess it's been six months since her last
visit. -aem

"aem" > wrote in message
oups.com...
>
> cybercat wrote:
>> Whiner.
>>
>> "~~~Carole~~~" > wrote in message
>> ...
>> Well, wow, finally, after scrolling thru 400 discussions, I finally
>> found a recipe. How the hell can you call this sight a cooking sight.?
>> To each his own, but when it says cooking ----- i expect at least a few
>> recipes within 400 entries. No problem, will not bother any of you
>> again. FOR SURE
>
> She pops in every six months or so, posts something stupid, gets flamed
> or politely asked to turn off her graphics and sound, then says she's
> leaving, never to return. I guess it's been six months since her last
> visit. -aem
>

A Webbie whiner! hahaha!

"~~~Carole~~~" > wrote

> Well, wow, finally, after scrolling thru 400 discussions, I finally
> found a recipe. How the hell can you call this sight a cooking sight.?
> To each his own, but when it says cooking ----- i expect at least a few
> recipes within 400 entries. No problem, will not bother any of you
> again. FOR SURE

Heh, WebTV, who would have guessed. Complete with dancing
frogs and ... NO RECIPE! What *are* the odds?

nancy

Nancy Young wrote:

> "~~~Carole~~~" > wrote
>
> > Well, wow, finally, after scrolling thru 400 discussions, I finally
> > found a recipe. How the hell can you call this sight a cooking sight.?
> > To each his own, but when it says cooking ----- i expect at least a few
> > recipes within 400 entries. No problem, will not bother any of you
> > again. FOR SURE
>
> Heh, WebTV, who would have guessed. Complete with dancing
> frogs and ... NO RECIPE! What *are* the odds?


Lol...I can't snip a word of your comments ;---p

Pretty rare to see WebTeeVee'ers still so clueless that they they still use
the HTML sigs...but here we are :-)

And she is using an older unit, the new WebTV units ("MSNTV") do not have
Usenet access at all...


--
Best
Greg

"Gregory Morrow" <gregorymorrowTheGoodTheBadAndTheLoafhead@earthlin k.net>
wrote

> Nancy Young wrote:
>
>> "~~~Carole~~~" > wrote
>>
>> > Well, wow, finally, after scrolling thru 400 discussions, I finally
>> > found a recipe. How the hell can you call this sight a cooking sight.?
>> > To each his own, but when it says cooking ----- i expect at least a few
>> > recipes within 400 entries. No problem, will not bother any of you
>> > again. FOR SURE
>>
>> Heh, WebTV, who would have guessed. Complete with dancing
>> frogs and ... NO RECIPE! What *are* the odds?
>
>
> Lol...I can't snip a word of your comments ;---p

(laugh) I know, I chased away another one ... wait, she said she
was leaving anyway. But, dagnabbit, she wasn't leaving until she
found one recipe. On this here sight. Heh.

> Pretty rare to see WebTeeVee'ers still so clueless that they they still
> use
> the HTML sigs...but here we are :-)

Honestly.

> And she is using an older unit, the new WebTV units ("MSNTV") do not have
> Usenet access at all...

I didn't know they still made them at all.

nancy

Nancy Young wrote:

> "Gregory Morrow" <gregorymorrowTheGoodTheBadAndTheLoafhead@earthlin k.net>
> wrote
>
> > Nancy Young wrote:
> >
> >> "~~~Carole~~~" > wrote
> >>
> >> > Well, wow, finally, after scrolling thru 400 discussions, I finally
> >> > found a recipe. How the hell can you call this sight a cooking
sight.?
> >> > To each his own, but when it says cooking ----- i expect at least a
few
> >> > recipes within 400 entries. No problem, will not bother any of you
> >> > again. FOR SURE
> >>
> >> Heh, WebTV, who would have guessed. Complete with dancing
> >> frogs and ... NO RECIPE! What *are* the odds?
> >
> >
> > Lol...I can't snip a word of your comments ;---p
>
> (laugh) I know, I chased away another one ... wait, she said she
> was leaving anyway. But, dagnabbit, she wasn't leaving until she
> found one recipe. On this here sight. Heh.


Lol...


> > Pretty rare to see WebTeeVee'ers still so clueless that they they still
> > use
> > the HTML sigs...but here we are :-)
>
> Honestly.


That was a *cow*, not a *frog* ;---p


> > And she is using an older unit, the new WebTV units ("MSNTV") do not
have
> > Usenet access at all...
>
> I didn't know they still made them at all.


Unbelievable but true, especially with computers so cheap (or even free)
these daze...and they have the gall to charge $200.00 for a unit.

I could see it for maybe an elderly person but otherwise these days who's
kidding who...???

--
Best
Greg

~~~Carole~~~ wrote:
> Well, wow, finally, after scrolling thru 400 discussions, I finally
> found a recipe. How the hell can you call this sight a cooking sight.?
> To each his own, but when it says cooking ----- i expect at least a few
> recipes within 400 entries. No problem, will not bother any of you
> again. FOR SURE

Read the FAQ, idiot. Don't let the kitchen door hit you on your way
out.

(Where's YOUR cooking post, BTW?)

N.

~~~Carole~~~ wrote:

> Well, wow, finally, after scrolling thru 400 discussions, I finally
> found a recipe. How the hell can you call this sight a cooking sight.?

And here I was thinking this was a food discussion group.

Time to go make some hot tea and watch the ice melt.



Dawn