- 8 large yellow onions, peeled (about 2 pounds)
- 2 ounces unsalted butter
- Kosher salt
- ¼ cup sherry
- ¼ cup sherry vinegar
- 1 quart beef broth (fresh or store bought)
- Thyme, small tied bundle
- Mix together in mixing bowl
- 2 teaspoons (1 package) instant dry yeast
- 2 ½ cups lukewarm water
- 1 ½ teaspoons extra virgin olive oil
- 1 pound all-purpose flour
- 1 pound bread flour
- 4 teaspoons salt
- 1 medium shallot, minced
- 2 tablespoons sherry vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 9 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- Kosher salt
- 2 quarts Gruyere cheese
- 1 small celery root, peeled
- 1 kohlrabi, peeled
- 1 red radish
- 4 pieces of chive
- 12 celery leaves, pale green from inside bunch
STEP 1: Caramelized Onions
Peel and split onion in half through root end. Thinly slice onion lengthwise into ¼” to ⅛” thick slices.
Heat butter in a medium rondeau pot over high until melted and sizzling. Add sliced onions and season with a little salt. Stir while onions are steaming until onions begin to color. Reduce heat to medium and continue to cook stirring frequently so onions caramelize golden brown, but do not scorch. This may take 20 to 30 minutes.
Add the sherry and vinegar, reduce until it is almost evaporated. Then add the beef stock and thyme bundle. Reduce to syrup consistency. Discard thyme, adjust the seasoning and set aside to cool. Cooled onions may be stored in refrigerator until later use.
STEP 2: Dough (for about 12 4-ounce portions)
Let stand 10 minutes till foamy. Add to yeast mixture:
Mix together with a dough hook for 5 minutes on lowest speed. Rest dough for 15 minutes. Mix again for 5 minutes at medium speed.
Divide into 4 ounce portions and shape into balls. Place on oiled pan and wrap tight. Let dough rest in the refrigerator overnight.
STEP 3: Sherry Vinaigrette
Shake all ingredients vigorously in closed container. Season to taste with salt and pepper.
STEP 4: Shred 2 quarts Gruyere cheese
Cut root vegetables into thin slices, then cut the slices into very thin strips (julienne cut). Cut chive into 1 inch sticks.
Mix vegetables together with a small amount of vinaigrette. Season with a touch of kosher salt and fresh ground black pepper.
STEP 6 (FINAL): Assembly
Preheat oven to 500°F.
Return pizza dough to room temperature. Roll out each ball in one direction into a 13”x 4” oval.
Spread dough with a thin layer of caramelized onion. Cover onions generously with shredded Gruyere cheese.
Bake until dough is set, and topping is bubbling and crusty. Slice each flatbread into 5 sections and drizzle with fine sherry. Top each piece with a small amount of salad.
About this recipe
Steps 1 to 4 can be done 1 to 2 days in advance