Ingredients with Measurements:
- 1 pound of pinca bread
- 2 large onions, thinly sliced
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 tablespoon of brown sugar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of chopped parsley
Special equipment needed:
- Large skillet
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cut the pinca bread into slices and place them on a baking sheet. Bake in the oven for 10-15 minutes until lightly toasted.
3. In a large skillet, heat the olive oil and butter over medium heat. Add the sliced onions and cook for 10-15 minutes until they are caramelized and golden brown.
4. Add the brown sugar, salt, and black pepper to the skillet and stir until the sugar has dissolved.
5. Remove the skillet from the heat and stir in the chopped parsley.
6. Arrange the toasted pinca slices on a serving platter and spoon the caramelized onions over the top.
7. Serve warm and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 3g
Cholesterol: 10mg
Sodium: 500mg
Total carbohydrates: 35g
Dietary fiber: 2g
Sugar: 8g
Protein: 5g
Substitutions for ingredients:
- Pinca bread can be substituted with any other type of bread.
- Butter can be substituted with margarine or vegetable oil.
- Brown sugar can be substituted with white sugar or honey.
- Parsley can be substituted with any other fresh herbs such as thyme or rosemary.
Variations:
- Add sliced mushrooms to the caramelized onions for an extra flavor boost.
- Top the pinca slices with grated cheese before adding the caramelized onions.
- Serve the pinca with a side of roasted vegetables or a green salad.
Tips and tricks:
- Be patient when caramelizing the onions, as this process takes time but is worth it for the delicious flavor.
- Use a sharp knife to slice the pinca bread to prevent it from crumbling.
- Leftover caramelized onions can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store any leftover pinca in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the pinca, place it in a preheated oven at 350°F for 5-10 minutes until warmed through.
Presentation ideas:
Arrange the pinca slices on a large platter and top with the caramelized onions. Garnish with additional chopped parsley or grated cheese.
Garnishes:
Chopped parsley or grated cheese.
Pairings:
This pinca with caramelized onions pairs well with a glass of red wine or a cold beer.
Suggested side dishes:
Roasted vegetables or a green salad.
Troubleshooting advice:
- If the onions are not caramelizing, turn up the heat slightly and stir more frequently.
- If the pinca bread is too dry, brush it with a little olive oil before toasting it in the oven.
Food safety advice:
Make sure to store any leftovers in the refrigerator and consume within 3 days.
Food history:
Pinca is a traditional sweet bread from Croatia that is typically served during Easter. Caramelized onions are a popular topping for bread in many cultures around the world.
Flavor profiles:
The pinca bread is slightly sweet and nutty, while the caramelized onions are savory and slightly sweet.
Serving suggestions:
Serve this pinca with caramelized onions as an appetizer or a light lunch. It is also a great addition to any Easter brunch or dinner.
Related Categories
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Region: Croatian
Taste: Savory, Sweet, Tangy, Caramelized, Oniony