Asiago Cheese With Glazed Cipolline Onions Recipes

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ASIAGO CHEESE WITH GLAZED CIPOLLINE ONIONS



Asiago Cheese with Glazed Cipolline Onions image

This cheese course is one I frequently serve to guests at home, and every time it's enthusiastically received. Asiago is a little softer than aged Parm, with a nutty, sweet flavor that is gorgeous with glazed onions. I also find it's a fantastico red wine cheese, and goes quite nicely with a dessert Sauternes.

Provided by Rick Tramonto

Yield serves 4

Number Of Ingredients 11

1 1/2 pounds cippoline onions, skins on
3/4 cup dry sherry
1/3 cup raisins
3 tablespoons honey
1 1/2 tablespoons unsalted butter
Juice of 1 orange
1 teaspoon chopped fresh thyme
Kosher salt and cracked black pepper
1 tablespoon sherry vinegar
1/2 pound Asiago cheese
Four 1/4-inch slices baguette, toasted and brushed with extra virgin olive oil

Steps:

  • 1. Bring a large saucepan of lightly salted water to a boil. Cook the onions, with their skins, over high heat for 2 to 3 minutes, just until they begin to soften. Drain and set aside to cool. When cool enough to handle, slice off the root ends and remove the papery onion skin; leave whole.
  • 2. In a sauté pan, mix the sherry, raisins, honey, 3 tablespoons water, the butter, orange juice, and thyme. Add the onions and bring to a simmer over medium-high heat. Reduce the heat to maintain a simmer, cover, and cook for 15 to 20 minutes, until the onions are tender when pierced with a small sharp knife. Adjust the heat as needed to maintain the simmer.
  • 3. Remove the cover, season to taste with salt and pepper, and simmer for 2 to 4 minutes longer, or until the sauce reduces almost to a glaze. Stir the onions occasionally so they color evenly. Remove from the heat and let the onions cool slightly in the pan. Stir in the vinegar and set aside to cool to room temperature.
  • 4. Cut the cheese into four equal pieces and put each on a plate. Mound the onions next to the cheese. Serve with a baguette slice.

ASIAGO CHEESE SAUCE



Asiago Cheese Sauce image

Make and share this Asiago Cheese Sauce recipe from Food.com.

Provided by Julesong

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1/4 cup all-purpose flour
2 cups milk (you can use 1%, if you like)
4 ounces grated asiago cheese (about 1 cup)
chopped herbs, of your choice to taste (basil, parsley, thyme, etc, optional)

Steps:

  • Off heat, place the flour in a heavy saucepan, then gradually add the milk and whisk until well-blended.
  • Place saucepan over medium temperature and cook, whisking, until thick, about 7 to 9 minutes.
  • Remove saucepan from heat and add the grated cheese, stirring until melted.
  • Stir in the herbs, if using.
  • Makes 2 cups sauce.
  • Serve over pasta or vegetables.

Nutrition Facts : Calories 106.5, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 59.9, Carbohydrate 11.6, Fiber 0.2, Protein 4.8

HOT ASIAGO DIP



Hot Asiago Dip image

A low-fat version of my favorite dip, this is full of flavor and a great snack. I love it over a toasted bagel or with pita chips!

Provided by Jenny

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 23m

Yield 12

Number Of Ingredients 6

1 cup nonfat cottage cheese
⅓ cup nonfat cream cheese
2 teaspoons Dijon mustard
¼ cup grated Asiago cheese
2 green onions, finely sliced
1 fresh jalapeno pepper, seeded and minced

Steps:

  • Place the cottage cheese and cream cheese in a blender or bowl of a food processor. Blend until smooth. Add the mustard, Asiago cheese, green onions, and jalapeno pepper, and blend until thoroughly mixed, about 30 seconds. Scoop into a 2 cup microwavable dish.
  • Place in the microwave, and cook on High until heated through, about 3 minutes. Serve immediately.

Nutrition Facts : Calories 30.6 calories, Carbohydrate 1.8 g, Cholesterol 3.3 mg, Fat 0.7 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 0.5 g, Sodium 157.2 mg, Sugar 0.9 g

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