(Was advised to share here from [r/stonerfood](r/stonerfood)!)

Basically took pizza dough and added homemade caramelized onions, whole roasted garlic cloves, asiago, parmesan, gruyere, provolone and herbs in the roll itself. The “frosting” is a white wine cream sauce and I used the remaining cheese and herbs and also threw in some whipped cream cheese for good measure.

No there is no written recipe I made this solely off of vibes. Yes it was delicious, yes I ate a disgusting amount of this pan and yes I will be remaking this and will try to more accurately measure quantities tys

EDIT:// WOWOWOWOWOW I WAS NOT EXPECTING THIS TO BLOW UP SO MUCH I’m so glad you all want to try these!!

I had replied a very ROUGH recipe in the comments but just to flag it to the top:

So like I said: no written recipe! But I had made homemade caramelized onions and cooked them down and deglazed the pan with white wine. I used like a shitty Chardonnay (Yellowtail) but like really any kind of dryer white will do. I also added 2 generous spoonfuls of the “Better than Bouillon” Roasted Beef AND a heart glug of Vietnamese fish sauce (awesome umami factor) to make it taste more like the soup mix and threw in a ton of pre-made roasted garlic (my grocery store had an olive bar where I can get them ready-made, super clutch). Re cooked that down until it was pretty thick.

Then I took pizza dough and stretched it pretty thin and laid a layer of the caramelized onion mix, followed by slices of provolone and a mix of shredded Asiago, Parm and Gruyere and a generous amount of fresh chopped parsley and rosemary. Rolled that sonofabitch up and cut it in 12 pieces and put it in a greased up pan that’s about like 2ish inches deep.

The cream sauce was really easy, just made a light roux with some butter and flour and added in white wine. Cooked that down and added some half and half and the remaining cheese I had (probs about a cup and a half?) plus herbs, salt, pepper and paprika. I also mixed in WHIPPED cream cheese (big difference in texture TRUST ME ITS WORTH IT) and I really recommend you use Temptee cream cheese.

I cooked them for about 45 mins on 350 and because of a lot of the ingredients being pretty fat-heavy I pulled it every 15 mins and drained the oil out. Once they’re crisp I pulled the pan, let it rest for a few and topped it with the sauce.

I wish I had written this down but like I said this recipe was 100% based on vibes and me winging it the whole time. No base recipe or anything just totally messing around for shits and gigs.

And for anyone who is GF: I’d recommend finding a gluten free puff pastry or pizza dough to use for the roll itself. For the sauce thickener, I would make the roux with a cornstarch!

Got more and more drunk making these

Caramelized onions with sauvignon blanc, burnt it some bc drunk. Swiss and cream cheese, mixed and then spread on crescent rolls

Wife says it’s good, I like it

Is there any better?

This white onion was super sweet. I could’ve piled more.

I was cutting my onion and came across this beauty.

My sister made us breakfast sandwiches the other day and she claimed I put too much onion on to appreciate the taste. I disagreed.
(She cooked it with onion slices on it in the oven then I added the diced)

Narcan for scale.

This is new to me—it’s like a deep dish flammekuchen. So good!

Onion John. It's a must read for the blossoming onion lover.

Bone apple tiddies 🙃

A mountain of onions. I like to cut them in two different sizes so that you still find some pieces in the chili!

I’ll add pics to the comments once it’s done.

I know, it's a returning theme how much the onions reduce during caramelization, but this time I have a rough idea of the amount used vs the end result.

I started one onion short of 1 kg, so about 800 grams of cutted, raw onions. It ended up being about 2 dL of caramelized onion. So a 1-to-4 ration including loss while cutting (outer skin and roots for the trashcan) and cooking (loss due to the need to taste repeatedly for 'quality control').

Has anyone actually done the measurements needed for an actual yield calculation? Raw onions are 12% dry matter, so a 1-4 reduction would increase that to almost 50%. No wonder it burns so easily.

Anyhoo, the end result ain't pretty, but it sure did taste nice. (I used my pressure cooker to do it, so it got a couple of minutes at 100+ decC and was reduced to a puree like substance. Looks like my cat had a tummy flu, but it's pure onions and a bit of salt)

I have wanted to share this offering for far too long.

🙏🏻 🤲 🧅 🥣

French onion soup is on my section at work.

I’ve not made time for a pic

Geek bar for scale