Caramelized Onion and Quinoa Crescents for Thanksgiving

Caramelized onion and quinoa crescents. jpgLast month I was invited to attend the 47th Pillsbury Bake-Off, in Nashville, Tennessee, and I had the opportunity to try most of the one hundred recipes that made it to the semi-finals of this contest. It was really inspiring to see all the creative ways in which the contestants transformed bread, cookies or pizza dough into mouthwatering dishes, using only five or six ingredients.

This experience gave me the idea of making these easy crescents with a Peruvian twist for Thanksgiving dinner, using Pillsbury dough. Cooked quinoa gives them a nice texture, and lightly caramelized onions, a little sweetness. You can make the quinoa and the onions the day before your dinner party, and a few minutes before serving, make the crescents and bake them. It really is that easy, and the resulting breads are delicious.

Enjoy, and have a happy and blessed Thanksgiving party.

 

Caramelized onion and quinoa crescents. jpg

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Caramelized Onion and Quinoa Crescents
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ cup quinoa of different colors (or just one)
  • Salt and pepper
  • 1 tablespoon butter or olive oil
  • 1 medium onion, finely sliced
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon sugar
  • Pinch of salt
  • ¼ teaspoon fresh thyme
  • 2 cans Pillsbury Crescents Original
  • ½ egg
Instructions
  1. Put the quinoa in a saucepan, cover with 1 ¼ cup water, put the lid on, and bring to a boil. Add salt and pepper to taste, lower the heat, and cook partially covered until you can see a white ring around each seed (about 16 minutes). Turn off the heat and cool. You can cook the quinoa up to a day in advance and keep it in the fridge.
  2. To cook the onion, heat a skillet over medium heat, add butter or olive oil, then the onion, stirring often until the it turns a golden color. Add the balsamic vinegar, sugar, and salt, stirring all the time. When the onion looks caramelized, add the thyme. Turn off the heat and cool. Cook the onion up to a day in advance, and keep in a tightly sealed jar in the fridge.
  3. When you want to make the crescents, heat the oven to 350°F. Open the can of Pilsbury dough, and place the dough on the kitchen counter.
  4. Put a tablespoon of onion on the wide side of each triangle, then a tablespoon of quinoa. Roll the dough to make crescents and place in a baking tray lined with parchment.
  5. Combine the egg with a tablespoon of water in a small bowl, to make the egg wash. Brush each crescent with this mixture and sprinkle with ¼ teaspoon of quinoa.
  6. Bake as directed, and serve warm, right out of the oven.

 

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Comments

  1. I am a sucker for American convenience foods fused with international flavors and ingredients. And how can you go wrong with caramelized onions? This was fun to make and the hint of thyme made me think of the za’atar crescents I tried in the Middle East. Next time I will add more thyme. An awesome fusion addition to my Thanksgiving table. Many thanks.

  2. Yummy, this sounds so good. Thanks for sharing this great recipe.

    Simon

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