Recipe by Shelby Jo
This is from Good Housekeeping's Quick & Simple magazine May 27, 2008
Top Review by HEATHER H.
This recipe is simple and yummy! I didn't cut the pita bread in half, I just kept it whole. I only had 1 onion, so I cooked that up and it was plenty for 3 pitas. I didn't use as much goat cheese as recommended to save calories and saturated fat, but it still turned out great. I didn't have tarragon, so I left that out. I didn't have fresh parsley, so I sprinkled on lots of dried and it was perfect. I don't have a BBQ (live upstairs in an apartment with no balcony), so I used our oven broiler and it was PERFECT. Thanks for sharing, I'll be making this again and again and again :)
- 59.16 ml olive oil
- 907.18 g vidalia onions, coarsely chopped (about 3 large)
- 4.92 ml sugar
- 1.23 ml salt
- 1.23 ml dried tarragon
- 1.23 ml dried thyme
- 4 (24 inch) pita bread, cut horizontally in half
- 170.09-198.44 g soft fresh goat cheese, crumbled
- 14.79 ml chopped fresh parsley
Directions See How It's Made
- In a large nonstick skillet, warm 2 tablespoons of the olive oil over medium heat.
- Add onions, sugar, salt, and cook stirring frequently, until onions are very soft, about 15 minutes.
- Reduce heat to medium-low and cook, stirring often until onions are golden brown, about 20 minutes longer.
- Preheat grill.
- In a cup stir together the remaining 2 tablespoons oil, tarragon, and thyme.
- Brush cut sides of pitas with the herb mixture.
- Sprinkle the goat cheese crumbs over the pitas and top with the caramelized onions.
- Place pitas on grill rack over low heat, and grill until bottoms are crisp and topping is heated through, about 3 minutes.
- To serve sprinkle with parsley and cut into wedges.