Caramelized Onion Apple And Goat Cheese Melts Recipes

CARAMELIZED ONION, APPLE AND GOAT CHEESE BLINTZES

Steps:

• Let's start with the blintz batter. Combine flour, sugar and salt in a large bowl. In a seaprate bowl, whisk together eggs, milk and 1 tablespoon melted and cooled butter. Mix the dry into the wet until no lumps remain. Let batter rest in refrigerator at least 1 hour to let gluten relax.
• While batter is chilling, make filling. Heat a wide, thick-bottomed saute pan over medium-high heat and add oil to heat. Add onions with a little salt (about ¼ tsp). As soon as onions start to brown, reduce to medium-low. Keep cooking for up to 40 minutes or an hour until the onions are very caramelized, stirring often. If they start to burn a little, add a little water.
• Once the onions are nearly ready, add 1 tablespoon butter and apples and saute for 10 minutes until apples and soft but not mushy. Season to taste with salt and black pepper. Add in fresh thyme and honey and stir to combine.
• To make blintzes, butter a 9-inch nonstick pan with a thin coat of butter over medium high heat. Then pour ¼ cup of batter into pan to coat bottom. Swirl pan to coat evenly. After about a minute you will see the ends begin to curl up- your blintz is done! No need to flip. Slide blintzes onto parchment paper to allow to cool. Do not layer blintzes together when they are hot or they will stick. If you find your batter is a little thick to swirl, add a touch more milk.
• Spread heaping tablespoon of onion apple mixture towards bottom of each blintz and top with a dollop (about 2 teaspoons) of goat cheese. Fold bottom of blintz up to cover filling and then fold the sides in. Roll like a burrito. Add 1-tablespoon butter back to medium nonstick pan over medium high heat and cook on each side until golden brown- or about 1-2 minutes per side.
• Top blintzes with extra filling, walnuts, pomegranate arils and a drizzle of honey. Eat!
• You can make the pancakes and filling ahead of time up to two days before serving.

CARAMELIZED ONION, APPLE AND GOAT CHEESE MELTS

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet over medium. Add the onions and salt and cook, tossing frequently, until the onions turn creamy and golden, 15 to 18 minutes.
• Add thyme and red-pepper flakes and stir for another 30 to 45 seconds until fragrant. Transfer the onions to a small bowl and stir in the goat cheese and olives.
• Place 4 slices of bread on the counter and divide the onion mixture among them, spreading to the edges. Top with the apple or pear slices, then the remaining bread, pressing down gently to adhere.
• Wipe the same skillet down with a paper towel, then add 1 to 2 teaspoons olive oil (or more as needed to coat the bottom of the pan) and heat over medium. Working in batches, if needed, add the sandwiches and cook 1 to 2 minutes per side, pressing them gently to compress them as they cook, until the bread is toasted and deeply golden brown. If working in batches, add more olive oil as needed and cook remaining sandwiches. Slice and serve.

CARAMELIZED VIDALIA ONION AND GOAT CHEESE TARTLETS

Steps:

• Place a large nonstick saute pan over medium heat. Add the butter and olive oil to the pan and heat until the butter is melted and the oil is shiny. Add the onions, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Cook, stirring occasionally, until the onions are very soft and golden in color, about 25 minutes. Add the sherry and thyme and cook for 2 minutes more.
• Reduce the heat to low and add the goat cheese, half-and-half and lemon zest and juice. Cook, stirring, until the cheese is melted and incorporated into the caramelized onions, about 3 minutes. Add the chopped tarragon and season with salt and pepper.
• Prepare the tartlet shells according to the package instructions.
• While the filling is still warm, place a heaping tablespoon into each tartlet shell. Drizzle a pea-size drop of honey on each tartlet and top with a tarragon leaf.

CARAMELIZED ONION AND GOAT CHEESE TARTS

Steps:

• In a large heavy-bottomed skillet over medium heat, add the oil and butter. When the butter is melted, add the onions, sugar, and salt, to taste. Cook until the onions begin to brown. Adjust the heat to low and cook slowly, turning often, until the onions are golden brown and caramelized, about 10 to 15 minutes. Remove the onions from the heat and set aside to cool.
• Preheat the oven to 375 degrees F.
• In a bowl combine the goat cheese, egg, cream, and thyme. Pour the mixture into a small resealable plastic food storage bag. Snip off a corner of the bag to use it for piping.
• Lay the pie crusts out flat on a clean surface and with a 2 1/2-inch round cutter cut out 12 circles from each crust. Press them into the cups of the mini-muffin tin. Fill each cup 1/2 way with the cooled onions. Pipe the cheese mixture on top of the onions, filling the cups. Bake the tarts until the filling is set, about 15 to 20 minutes. Let the tarts cool slightly, and then remove them from the muffin tin and serve.

CARAMELIZED ONION AND GOAT CHEESE CROSTINI

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
• Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
• Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
• Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
• Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.

CARAMELIZED ONION, GREEN APPLE AND GORGONZOLA CHEESE PIZZA

Steps:

• Preheat oven to 475 degrees F.
• 1. Prepare your dough. For a homemade dough recipe click here. If you are using store bought dough, let the dough sit at room temperature for about 1 hour. This will make the dough much easier to spread and hold a shape.
• 2. In a large skillet sauté the onions until softened and begin to caramelize.
• 3. Add apple slices and rosemary; sauté until the apple slices begin to soften, about 3 minutes.
• 4. Brush dough lightly with olive oil.
• 5. Spread onion and apple mixture over dough.
• 6. Sprinkle gorgonzola cheese over mixture.
• 7. Bake on a preheated pizza stone for 8-11 minutes until dough is golden brown.
• 8. Let cool for 2-3 minutes before cutting for best results.
• 9. Serve and enjoy!

CARAMELIZED ONIONS, APPLE, WALNUTS AND GOAT CHEESE PIZZA

Steps:

• Onions and Apples -- In a large non stick skillet on medium high heat, add the butter, olive oil, onions and start to caramelize. Cook about 5 minutes until they start to brown. Then add the apples, thyme, salt and pepper to taste and cook for approximately 20 minutes until the apples get very soft and brown and almost appear to melt "spreadable.".
• Crust -- I use a baking sheet for this and spray with Pam. Then spread out and lightly roll the pizza dough into a rectangle to fit in the baking pan. Make sure to press the dough out and then prick with a fork all over the crust. This will prevent the crust from "puffing up" or "bubbling" when you cook it. I mix the olive oil, garlic and pepper and brush over the top of the crust and cook at 425 for about 10-12 minutes until it gets slightly brown. Remove from the oven and slightly cool.
• Topping -- Spread the apple onion mixture over crust and garnish with the goat cheese and walnuts fine chopped.
• Broil -- I like to broil the pizza for just 3-5 minutes on the middle rack until the cheese starts to soften and melt.
• Serve -- Cut into squares and serve along side a salad or with any grilled dish. It is a great savory/sweet appetizer or starter dish.

CARAMELIZED ONION AND GOAT CHEESE TARTS

Steps:

• Preheat oven to 450°F. and butter a baking sheet. Cut onion into very thin slices. In a heavy skillet heat butter over moderately high heat until foam subsides and sauté onion, stirring occasionally, until golden. Add water and deglaze skillet, scraping up any brown bits and cooking until water is evaporated. Stir in thyme and cook mixture until onion is deep golden.
• While onion is cooking, cutting lengthwise along a fold line, cut off one third of pastry sheet, about 10 by 3 inches, and reserve remaining pastry for another use. Halve pastry strip crosswise and transfer pieces to baking sheet. Prick pastry all over with a fork and bake in middle of oven until deep golden, about 12 minutes. Transfer a pastry piece with a spatula to each of 2 plates and immediately press down centers to form an indentation for goat cheese and onion. Spread goat cheese in middle of pastry pieces and top with caramelized onion.
• Garnish tarts with fresh thyme sprigs and serve immediately.