Smoked Mozzarella Mezzelune with Braised Onion Sauce
This recipe focuses on crafting a rich, savory braised onion sauce designed to perfectly complement smoked mozzarella mezzelune. It emphasizes slow cooking onions with butter, garlic, tomato paste, white wine, and vegetable stock, creating a deeply flavorful and aromatic base. The lengthy simmering process ensures a tender, sweet, and complex sauce, ideal for an elevated Italian main course.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot Essential for slow braising and even heat distribution.
- 1 Chef's knife For precise chopping of onions and slicing garlic.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Wooden Spoon or Heatproof Spatula For stirring, scraping the bottom of the pot, and preventing scorching.
- 1 Whisk Useful for incorporating tomato paste smoothly and ensuring no lumps.
Ingredients
Main
- 6 tablespoons unsalted butter 3 ounces, divided
- 4 medium onions chopped into 1/2- inch pieces (about 6 cups)
- ½ teaspoon kosher salt divided, plus more to taste
- 3 large garlic cloves thinly sliced
- ¼ cup tomato paste
- ½ cup dry white wine
- 3 cups vegetable stock plus more as needed
- 2 bay leaves
- Small pinch of ground cloves optional
- 1 teaspoon high-quality balsamic vinegar optional
- ¼ teaspoon black pepper plus more to taste
Instructions
- Melt 3 tablespoons of unsalted butter in a large Dutch oven or heavy-bottomed pot over medium-low heat.
- Add the chopped onions and ¼ teaspoon kosher salt, cooking slowly, stirring occasionally, until deeply softened and caramelized, about 45-60 minutes.
- Increase heat to medium, add the remaining 3 tablespoons butter and thinly sliced garlic, cooking until fragrant, about 2 minutes.
- Stir in the tomato paste and cook for 3-5 minutes, stirring frequently, until it darkens slightly and loses its raw edge.
- Deglaze the pot with dry white wine, scraping up any browned bits from the bottom. Cook until the wine has almost fully evaporated, about 5 minutes.
- Pour in the vegetable stock, add the bay leaves and optional ground cloves. Bring the sauce to a gentle simmer.
- Reduce the heat to low, cover the pot, and braise the sauce for at least 1 hour, or until the onions are very tender and the flavors have melded, stirring occasionally and adding more stock if the sauce becomes too dry.
- Remove and discard the bay leaves. Stir in the high-quality balsamic vinegar (if using) and ¼ teaspoon black pepper.
- Taste and adjust seasoning with additional salt and black pepper as needed.
- Serve the warm braised onion sauce generously over cooked smoked mozzarella mezzelune, garnishing as desired.
Notes
The key to this sauce is the slow, patient caramelization of the onions. Do not rush this step; it's where the deep, sweet foundation of flavor is built. Use a heavy-bottomed pot to ensure even heat distribution and prevent scorching. Deglazing with white wine not only adds acidity and complexity but also helps scrape up any flavorful fond. The addition of bay leaves and a pinch of cloves, though optional, will elevate the aromatic profile. For a truly silky sauce, consider pureeing a portion and then combining it back. Adjust salt and pepper at the end, as flavors will concentrate during braising. A high-quality balsamic vinegar will add a beautiful bright finish.