French cheese gourmet cheese imported cheese goat cheese French brie cheese French goat cheese imported brie cheese imported goat cheese gourmet brie cheese gourmet goat cheese brie cheese imported gourmet French cheese
FOR RECIPES, ENTERTAINING TIPS & SPECIAL OFFERS,
ENTER YOUR EMAIL TO receive OUR E-NEWSLETTER:
Order Online
 
Brie     Camembert      Goat Cheese       Goat Brie      Cheese Glossary      Fromage facts  
Pairings      Recipes      Video recipe
Contact us       Wellness     French connection       Recipe box      Feedback      Community
Our story       Awards     Press     Contact us     FAQ     Epicureans   Where to find us?
Browsing Recipes
 
French Onion Pissaladière

This classic French flatbread combines a crisp crust with smooth caramelized onions and zesty cumin seeds – the perfect accompaniment to Ile de France ® Le Brie and a French creamy blue cheese like St. Agur ® on your spring cheeseboard.
Ile de France Recipe
Ingredients:
1 cup warm water
2 1/4 tsp. rapid-rise yeast
1 tsp. brown sugar
3 cups bread flour
1 1/2 tsp. kosher salt, divided
1/2 cup extra virgin olive oil, divided,
plus more for oiling bowl
4 cups sliced yellow onions, separated into rings
(5-6 onions)
1 Tbsp. honey
1 1/2 tsp. cumin seeds
Cooking spray
Prep & Cook Time: 90 minutes · Serves 6
 
Directions:

  • 1. In a stand mixer with the dough-hook attachment, combine flour, yeast and 1 tsp. salt. Mix on low speed until combined, then add water, brown sugar and 1/4 cup of olive oil.

  • Mix on low speed until dough forms into a ball. Turn mixer to low/medium speed and mix for 10 minutes, stopping halfway through to remove dough from hook and return it to the bowl.

  • Gather dough into a ball. Drizzle just enough olive oil into mixing bowl to coat the dough, place dough back into bowl and roll to coat lightly with the oil. Cover the bowl with kitchen towel and place in draft-free warm place until doubled in size, about 30 minutes.

  • Heat 2 Tbsp. of olive oil in a large sauté pan over medium heat. Add sliced onions, and cook on medium-low heat until onions are lightly browned and soft, about 10-15 minutes. Add honey, 1/2 tsp. of cumin seeds and remaining 1/2 tsp. of salt. Cook for 1 minute, stirring to combine well.

  • Meanwhile, coat a sheet pan with cooking spray. Punch down dough, turn out onto prepared pan, and spread out to cover bottom of pan. Cover with kitchen towel and place in a warm, draft-free place for 30 minutes.

  • Preheat oven to 425F. Press lightly into dough in pan, creating small craters all over surface with the back of a wooden spoon. Brush on remaining 2 Tbsp. of olive oil, and top with onion mixture and remaining cumin seeds. Bake for 20 minutes, and cool slightly before cutting.
Customer Reviews Bookmark this page   Google Bookmarks          StumbleUpon Toolbar