German-style Dinnete with Caramelized Onions and Gruyere Cheese

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 1 teaspoon balsamic vinegar 1 teaspoon balsamic vinegar
• 1 cup (100g) Gruyere cheese, grated 1 cup (100g) Gruyere cheese, grated
• Fresh thyme leaves, for garnish Fresh thyme leaves, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 43g (6g sugars)
• Protein: 12g
• Fiber: 3g
• Salt: 0.9g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add the warm water and olive oil, mixing until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
3. 3.
   Meanwhile, in a large skillet, melt the butter over medium heat. Add the sliced onions and cook until they become soft and golden brown, stirring occasionally. Stir in the balsamic vinegar and season with salt and pepper. Remove from heat and set aside.
4. 4.
   Preheat the oven to 425°F (220°C). Punch down the risen dough and divide it into two equal portions. Roll out each portion into a thin circle or rectangle, depending on your preference.
5. 5.
   Transfer the rolled-out dough onto a baking sheet lined with parchment paper. Spread the caramelized onions evenly over the dough, leaving a small border around the edges. Sprinkle the grated Gruyere cheese on top.
6. 6.
   Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese has melted and slightly bubbly.
7. 7.
   Remove from the oven and let it cool for a few minutes. Garnish with fresh thyme leaves and season with additional salt and pepper if desired.
8. 8.
   Slice the Dinnete into wedges or squares and serve warm.

Treat your ingredients with care...

• Onions — Ensure the onions are thinly sliced to ensure even caramelization. Cooking them slowly over medium heat will bring out their natural sweetness.
• Gruyere cheese — Opt for a high-quality Gruyere cheese for the best flavor and melting properties. Grating the cheese yourself will result in a better texture.

Tips & Tricks

• For an extra burst of flavor, sprinkle some fresh thyme leaves or rosemary over the Dinnete before baking.
• Experiment with different cheeses such as Emmental or Fontina for a unique twist.
• Serve the Dinnete with a side of mixed greens dressed in a light vinaigrette for a refreshing contrast.
• If you prefer a softer crust, brush the edges of the dough with olive oil before baking.
• Leftover Dinnete can be reheated in the oven or enjoyed cold the next day.

Serving advice

Serve the German-style Dinnete warm as an appetizer, snack, or even as a main course. It pairs well with a crisp white wine or a refreshing German beer.

Presentation advice

To enhance the presentation, sprinkle some fresh thyme leaves over the Dinnete before serving. Cut it into wedges or squares and arrange them on a platter for a visually appealing display.