Cheese Caramelised Onion Coburg Food

CARAMELIZED ONION GRILLED CHEESE

Steps:

• Heat 1 tablespoon butter in a medium skillet over medium heat. Add the onions and sprinkle with the thyme, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the onions are browned and tender, about 20 minutes. Turn off the heat and stir in 1 tablespoon of the Dijon mustard and 1 tablespoon water to coat the onions. Transfer to a bowl and set aside.
• Heat a griddle over medium heat.
• Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, garlic and remaining 1 teaspoon Dijon mustard in a food processor until combined but still chunky and spreadable. Evenly spread the cheese mixture over one side of each slice of bread. Top 2 slices with the onion mixture and then sandwich the onions with the other 2 slices, cheese-side in. Spread the remaining butter on the outside of each sandwich and season with salt and pepper. Griddle the sandwiches over medium heat until golden brown on the first side, about 5 minutes. Flip and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes more.

IMPRESSIVE CHEESE AND CARAMELIZED ONION BRAID

Steps:

• Heat oven to 425 F. Spray parchment-lined cookie or baking sheet with cooking spray.
• In 10-inch skillet, melt butter over medium heat. Add onion; cook about 15 minutes, stirring occasionally, until onion is golden brown. Stir in brown sugar and thyme. Cook 1 to 2 minutes, stirring occasionally, until sugar is dissolved. Remove from heat.
• Unroll pizza dough; place on parchment lined sheet. Starting at center out, with a rolling pin roll dough into 15 x10-inch rectangle.Sprinkle cheese down center third of dough. Spoon onion mixture evenly over cheese.
• With scissors or sharp knife, make cuts 1 inch apart on both long sides of dough to within 1/2 inch of filling. Alternately cross strips diagonally over filling; turn ends under and press to seal. Brush egg white over top. Sprinkle with poppy seed.
• Bake 11 to 15 minutes or until crust is golden brown. Let stand 5 minutes before serving. Remove from sheet; cut crosswise into slices.

CARAMELIZED ONION AND CHEESE TOASTS

Steps:

• CROSTINI TOASTS:.
• Preheat the oven to 350°F Arrange the bread on 2 large baking sheets, and brush each slice on both sides with the olive oil. Bake for about 7 minutes or until golden brown. Let cool completely.
• The toasts can be stored in an airtight container for up to 3 days.
• CARAMELIZED ONIONS:.
• Heat the olive oil in a medium skillet. Add the onion, season with salt and cook over moderate heat, stirring, until it begins to brown, about 8 minutes. Add the water and cook until it has evaporated and the onion is very tender and caramelized, about 10 minutes. Season with salt and let cool.
• ASSEMBLY:.
• Preheat the oven to 350°F Arrange the Crostini Toasts on a baking sheet and top each with a slice of cheese. Bake for about 4 minutes, or just until the cheese melts. Top with the caramelized onion and serve.
• The caramelized onion can be made ahead and refrigerated for up to 5 days. Let the onions return to room temperature before using it.

CARAMELISED ONION, GOAT CHEESE & THYME TARTS

Steps:

• Pre-heat the oven to 435°F
• Melt half the butter in a saucepan over a medium heat.
• Add the onions and cook for 25-30 minutes until soft and golden. Stir in the sugar, balsamic vinegar, Thyme and Garlic Granules. Leave to cool.
• Melt the remaining butter. Unroll the pastry sheets and cut each one into four. In a patty tin, layer two quarters on top of each other, brushing lightly with butter between the sheets and on top.
• Spoon 1/4 of the onions into the centre and set aside.
• Repeat with the remaining pastry and onions to make 4 tarts. Place a slice of cheese on top of the onions on each tart. Lightly brush the edges of the pastry with butter.
• Chill for 30 minutes. Bake for 15-20 minutes, until the pastry is golden and the cheese is melting. Serve with a few salad leaves.