3/4 cup butter
1/4 cup olive oil
6 yellow onions, sliced
2 tablespoons Worcestershire sauce, divided
salt and pepper to taste
1/8 cup packed brown sugar
1 teaspoon paprika
1 tablespoon chicken bouillon granules
1 teaspoon finely grated Parmesan cheese
eat bread roll
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a medium skillet, heat butter and olive oil over medium heat. Meanwhile, brown onions and beat well. Sprinkle white portion of the onions over the bottom of the blackened casserole, then sprinkle with Worcestershire sauce and stir into the bottom of the prepared casserole dish. Finally, spoon 1/8 of the butter mixture onto the prepared pan.
In a small bowl, combine brown sugar, paprika and 1 tablespoon chicken bouillon granules. Season with salt, pepper and brown sugar mixture, then spread the bread roll with 2 tablespoons mixture. Spread over the coated layer, roll and chill for an hour.
Place fried fritters onto the prepared pizza fondue dish. Seal edges of fritters with aluminum foil. Spoon cinnamon marinade mixture over fritter(s).
Top fritters with Parmesan cheese and sprinkle fritter(s) with remaining butter mixture. Wet hands with remaining tablespoon of butter mixture. Roll fritters and cut them into 5 slices. Place on a small pizza pan.
Heat oven to 350 degrees F (175 degrees C). Grill or broil fritters approximately 5 minutes per side, until crisp. Serve warm with mustard, Shallots and onions.