Charred Onion Dip (and/or my Flammkuchen sauce)

Charred Onion Dip (and/or my Flammkuchen sauce)
Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio
Recipe type: appetizers
  • 2 large onions cut into ⅛-inch rings
  • 1 teaspoon whole fennel seed
  • 2 tablespoons extra virgin olive oil
  • 1 cup whole milk ricotta cheese
  • 1 cup sour cream or mascarpone cheese
  • ⅓ cup chopped roasted red peppers
  • 1 teaspoon salt
  • Pepper to taste
  1. Place the onion rounds in a pizza pan that has been brushed with all the oil and turn over to coat sprinkle the fennel seed on the onion to toast and release flavor.
  2. Place the onion pan either in your conveyor or deck oven at 475 F for eight minutes until the bottom of each round is charred, and turn over.
  3. Cook another four to six minutes to char the other side and place aside to cool.
  4. When cool, add the cheese, sour cream, roasted red peppers, salt and pepper in a large container or blender and whip with an immersion blender until creamy.
  5. If you use this for a sauce recipe, it is particularly good using the “Flammkuchen” recipe above.
  6. I call this the “Double Onion Pie.” Just use the onion sauce, your preferred cheese and then top with thinly sliced raw red onion and bacon.
  7. This recipe combines the umami deepness of charred onion with cream and a touch of fennel. For the dip, sour cream is used. If you want to make the sauce for pizza, you can use mascarpone cheese. Both rock the house! (Note: the roasted red peppers are mostly for color because the char makes this dip/sauce look horribly brown. The peppers morph it into a deep golden color!)

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