French Onion Soup Panzerotti
Rated 5.0 stars by 1 users
Food:
Vegetables
Serves:
4
Prep Time:
1 hour
Cook Time:
45 min
This French Onion Soup panzo made entirely on the Alchemy is stuffed with beautifully delicate onions, a beefy, flavourful béchamel base and the perfect balance of Gruyère and mozzarella cheese, then fried in a cast iron on the elevated rack over the centre fire and served with slice of fresh lemon. The perfect comfort food recipe for this freezing cold winter weather, plus it's so easy to make!
By:Chef Matt Basile
Ingredients
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8-9 onions
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700g premade pizza dough
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2 tbsp fresh thyme
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½ cup butter
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3 tbsp flour
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2 tbsp concentrated beef stock
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2 tbsp cream
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250g gruyere
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125g mozzarella
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Canola oil for frying
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Salt
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Black pepper
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1 lemon
Instructions
Drizzle a bowl with a bit of olive oil and add the pizza dough, drizzle with a bit more oil and place a piece of paper towel on top. Let stand at room temperature for at least one hour.
Cut the onions in half, cut off the ends and peel. Thinly slice. Place the onions on the flattop and drizzle with oil. Allow to cook, mixing and flipping occasionally, until nicely caramelized, about 30 minutes. Remove from the flattop into a bowl and allow to cool to room temperature.
Grate the gruyere and mozzarella.
Add a small pan to the elevated rack. Add the butter to the pan and let it melt. Remove the fresh thyme from the stems and finely chop, add to the butter and stir. Sprinkle in the flour and whisk until combined. Pour in the concentrated beef stock and whisk. Slowly pour in the cream a bit at a time while whisking until the bechamel comes together and is smooth. Remove from the heat and allow to cool.
Once you’re ready to build your panzerotti, sprinkle a metal tray with flour and add the pizza dough, using a pastry cutter or sharp knife, cut the pastry into quarters.
Take one piece of dough and using your hands, stretch out the dough into a triangular shape, but still with rounded corners. Make sure to knead the dough a bit with the tips of your fingers while stretching it out. In the centre of the piece of dough, spread a layer of bechamel, about 2 tbsp worth. Add about ¼ cup of the mixture of shredded gruyere and mozzarella cheese, top with about another 2 tbsp of the grilled onions. Season with salt and pepper.
Fold over the ‘point’ of dough to cover the filling, and press the edges of the dough together, fold over the rest of the dough until the panzo is closed, then twist edges together to seal them. Make the rest of the panzos in the same way.
Place a cast iron pan on the elevated rack. Add about an inch of oil and allow to heat up. Once hot, add the panzerotto. Using a metal ladle, pour the hot oil over the top of the dough. Allow to fry and turn golden brown, 1-2 minutes, flip and fry on the other side, while spooning the oil over top. Remove from the oil and fry the rest of the panzos. If needed, place in smoker for 10 mins at 350F to finish baking.
To plate, season with salt and pepper. Cut in half and serve with a wedge of lemon to squeeze over top before enjoying.