Grilled Pitas with Caramelized Onions and Goat Cheese


From TheDailyGreen

The onions can be cooked up to 3 days in advance — just bring them to room temperature before spooning over the goat cheese.

SERVINGS
8

COOK TIME
35

TOTAL TIME
50

INGREDIENTS
4 tablespoons olive oil
2 jumbo onions (1 pound each), coarsely chopped
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
Four 6-inch pitas, sliced horizontally in half
6 to 7 ounces soft goat cheese, crumbled
1 tablespoon chopped fresh parsley leaves

PREPARATION
1. In nonstick 12-inch skillet, heat 2 tablespoons oil over medium heat. Add onions, sugar, and salt, and cook 15 minutes or until very soft, stirring frequently. Reduce heat to medium-low and cook 20 minutes longer or until onions are golden brown, stirring frequently.

2. In cup, stir remaining 2 tablespoons oil with tarragon and thyme. Brush cut sides of pitas with herb mixture; spread with goat cheese, then top with caramelized onions.

3. Place pitas, topping-side up, on grill over low heat, and cook 3 minutes or until bottoms are crisp and topping is heated through. Sprinkle with parsley and cut each into 4 wedges to serve.

More Grilled Veggie Recipes here
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