FIGS WITH CARAMELIZED ONIONS AND GOAT CHEESE
Figs! Sweet delicious figs with caramelized onions and goat cheese.
Provided by ServingsofYum
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 1h
Yield 40
Number Of Ingredients 5
Steps:
- Heat a skillet over medium heat; add oil. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and cool.
- While the onion is cooling, cut the figs lengthwise into 1/4-inch rounds.
- Layer 1/4 teaspoon goat cheese, 1/4 teaspoon caramelized onions, and 1 or 2 fig slices on each cracker.
Nutrition Facts : Calories 50.6 calories, Carbohydrate 3.3 g, Cholesterol 3.4 mg, Fat 3.7 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.2 g, Sodium 54.2 mg, Sugar 1.1 g
FIG TART WITH CARAMELIZED ONIONS, ROSEMARY AND STILTON
I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust - one that I didn't have to make. The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the end brings out the sweetness of onions and figs.
Provided by Melissa Clark
Categories pies and tarts, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large skillet over low heat, melt butter with oil. Add onions, rosemary and sugar. Cook, tossing occasionally, until onions are limp and golden brown, 30 to 40 minutes. Stir in the vinegar, scraping any browned bits from bottom of pan.
- In a small bowl, whisk together the milk and egg until smooth. Stir in the onions. Preheat oven to 400 degrees. Line an 11 by 17-inch baking sheet with parchment paper. On a lightly floured surface, roll out pastry to a 9 by 12-inch rectangle. Transfer to baking sheet.
- Use a fork to spread onion mixture evenly over pastry (let excess egg mixture drip back into bowl), leaving a 1-inch border. Arrange figs, cut-side up, in even rows on onion mixture. Scatter cheese and pine nuts over figs. Use a pastry brush to dab edges of tart with egg mixture. Gently fold over edges of tart to form a lip and brush with more egg mixture.
- Bake until pastry is puffed and golden, 25 to 30 minutes. Serve, sprinkled with rosemary needles and drizzled with honey, if desired, warm or at room temperature.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 18 grams, Carbohydrate 35 grams, Fat 28 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 253 milligrams, Sugar 11 grams, TransFat 0 grams
FIG, CARAMELIZED ONION AND GOAT CHEESE PANINI
A taste of this sandwich whisks you to the Italian countryside. It combines sweet honey, dried figs, tangy goat cheese, nutty Asiago and salty prosciutto. We often pack it in our picnic basket for summer or fall outings. -Maria Brennan, Middlebury, Connecticut
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large skillet, heat 2 tablespoons butter over medium heat. Add onions, sugar and salt; cook and stir until softened, about 15 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally., Meanwhile, place figs, water and honey in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until liquid is almost evaporated, about 20 minutes., Preheat panini maker or indoor electric grill. Layer 6 slices of bread with Asiago cheese, prosciutto, goat cheese, caramelized onions and figs; top with remaining bread. Spread outsides of sandwiches with remaining butter., Cook sandwiches, covered, until bread is browned and cheese is melted, 4-5 minutes. If desired, drizzle with balsamic glaze.
Nutrition Facts : Calories 572 calories, Fat 31g fat (18g saturated fat), Cholesterol 108mg cholesterol, Sodium 1144mg sodium, Carbohydrate 52g carbohydrate (25g sugars, Fiber 5g fiber), Protein 26g protein.
FIG, GOAT CHEESE, AND CARAMELIZED ONION SANDWICHES
Fresh figs, goat cheese, and golden-brown onions on a sandwich -- who knew?
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium. Add onions, and season with salt and pepper. Cover, and cook, stirring occasionally, until onions have softened, 8 to 10 minutes. Uncover; cook until onions are golden brown, 10 to 12 minutes more (if skillet begins to darken, add cup water).
- Dividing evenly, spread cheese on 4 bread slices. Top with onions and figs; sandwich with remaining bread.
Nutrition Facts : Calories 421 g, Fat 14 g, Fiber 7 g, Protein 14 g
CARAMELIZED ONION GALETTE
This rich, autumnal galette takes its inspiration from the flavors of French onion soup. Seasoned with Gruyère and lots of cracked black pepper, the galette dough takes the place of the crostini, and the caramelized onion filling is fortified with beef broth and sherry. The dish is great for entertaining - it can be prepared in advance - but requires a little bit of patience: You'll need to let the dough rest for at least four hours, which allows the flour to hydrate and will make the dough less crumbly to work with. Let the tart rest for about 10 minutes before slicing and serving. Eat it while it's hot or serve at room temperature alongside a salad or steak.
Provided by Sue Li
Categories dinner, lunch, pies and tarts, vegetables, appetizer, main course, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Prepare the dough: In a large bowl, whisk together flour, sugar, 1 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours.
- Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.
- Heat the oven to 375 degrees. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process.
- Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing. Top with remaining thyme leaves, for garnish.
FIG, CARAMELIZED ONION, AND GOAT CHEESE GALLETTE
Steps:
- For Caramelized Onions: Caramelize onions in butter or oil, salt and pepper over low heat for about 45 minutes until golden brown. Add balsamic vinegar near end and saute over medium until evaporated. Adjust salt and pepper if needed. Set aside and cool completely. For Figs: Combine balsamic vinegar, port or wine, and pepper. Simmer until thickened into a syrup and reduced by about 1/2 to 2/3. Add figs to syrup, toss to coat, and allow to soak for 5-10 minutes. For Cheese Filling: In stand mixer cream together the goat cheese and cream cheese. Mix in the honey, lemon zest, liqueur (if using), thyme and pepper. Beat egg lightly and add half of it to the cheese mixture (reserve other half for pastry egg wash). Chill mixture until firmed up. To Assemble: On lightly floured surface roll out dough into large rectangle (about 16x12 inches or so plus extra for trimming). Transfer to baking sheet lined with parchment paper. Spread cheese filling in a 3 to 4 inch wide strip lengthwise down the middle of the pastry, leaving 1 to 2 inch border on the ends. Sprinkle top of cheese with a third of the fennel, thyme, and walnuts. Spread caramelized onions on top of the cheese and top with another third of the fennel, thyme and walnuts. Drain the fig mixture if any liquid remains, spread them over the onions layer, and top with the remaining fennel, thyme and walnuts. Fold the short edges up over the filling and crimp together to seal ends. Cut diagonal slices to form strips about 1 1/2 inches wide down the length of the sides, leaving 2 inches uncut space around the filling. Fold first one side and then the other over the filling. Interweave the strips to form a braided top. Brush entire surface of pastry with egg-wash, and chill 30 minutes in refrigerator while oven preheats. Preheat oven to 400 degrees. Bake chilled pastry for 30-40 minutes until golden brown. Cool on wire rack and serve at room temperature.
FRESH FIG, CARAMELIZED ONION AND GOAT CHEESE GOURMET PIZZA
This is really really good! For Goat cheese lovers do try to purchase the goat cheese that is rolled in plump dried cranberries. Do try ir on the grill!
Provided by Rita1652
Categories Savory Pies
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a pan saute onions in oil till a caramel color, set aside to cool completely.
- Preheat oven to 450 degrees.
- Roll out dough on a floured surface to 1 inch thick. You can make it round or square all a matter of taste.
- Place on a pan that is dusted with corn meal.
- Spread a thin coat of olive oil on dough.
- Arrange goat cheese, figs cut side up, cooled onions around on crust.
- Top with mozzarella cheese and sprinkle with rosemary.
- Place in oven and bake for 15-20 minutes.
- ALTERNATE method:.
- If grilling preheat grill to medium high.
- Oil one side and place on a clean oiled grill and grill for 4-5 minutes.
- Flip and then lightly spread olive oil on dough.
- Arrange goat cheese, figs cut side up, cooled onions around on crust.
- Top with mozzarella cheese and sprinkle with rosemary.
- Cook a couple more minutes.
FIG & GOAT CHEESE GALETTE
Steps:
- Stir the yogurt and water together in a small bowl and set aside. Put the flour, cornmeal, sugar and salt in a bowl and stir to combine. Add the butter pieces to the bowl and stir to coat with the flour mixture. With a pastry blender, work the butter into the flour, until the mixture ranges from lumps the size of bread crumbs to the size of small peas. Sprinkle the cold yogurt over the dough, 1 tablespoon at a time, tossing with a fork to evenly distribute. After you have added the liquid, the dough should be moist enough to stick together when pressed, if not, add additional cold water, 1 teaspoon at a time. Divide the dough in half. Press each half of the dough into a disk, wrap in plastic, and refrigerate for ½ hour. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Mix the cream and goat cheese together. Add the egg, honey, lemon zest, and thyme and mix until thoroughly combined. Slice the figs in half lengthwise. Place one circle of the chilled galette dough on a floured work surface and roll into an 11-inch circle. You should add more flour under the dough while rolling to keep from sticking. Transfer the dough to the baking sheet. Spread half of the cheese mixture onto the dough, leaving a 2-inch border at the edge. Lay half the figs over the cheese, being careful to leave the border. Fold the uncovered edge of the dough over the figs. Repeat with the remaining dough, cheese, and figs. Bake for 45 minutes, or until the pastry is browned and figs are soft. Remove from oven and place, with parchment, on a cooling rack. Let sit 10 minutes, then loosen with a wide spatula and slide onto the cooling rack. Cool to room temperature, then slice pizza-style and serve. The galette is best on the day it was made.
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CARAMELIZED ONION AND FIG GALETTE WITH GOAT CHEESE
From vanillaandbean.com
4.9/5 (9)Total Time 1 hr 45 minsCategory Appetizer, Dinner, LunchCalories 543 per serving
- Cut the butter into 1/4" (.64cm) cubes using a knife, or a bench scraper. Pop the butter in the freezer for 5 minutes while you prep the rest of the ingredients.
- In a large nonstick pan melt the olive oil and butter together. When just melted, add the onions, salt and sugar. Caramelize the onions on low to medium low for 30-45 minutes, stirring occasionally. Add a splash or two of water if they start sticking after about 30 minutes of cooking. The onions are done when they're golden and very soft.
- Remove the pastry from the fridge. Have ready a sheet pan, plastic wrap, parchment paper, flour for dusting, a rolling pin and ruler.
- Preheat the oven to 400F (205C). Spread half the goat cheese over the pastry in a circular pattern. Leaving a 1 1/2"-2" (1.2cm-2.5cm) edge. Next arrange 1/2 the caramelized onions over the goat cheese. Sprinkle with a few thyme leaves. Place 1/2 the figs cut as discs around the edge of the filling, slightly overlapping if needed. Arrange 1/2 the 1/4 cut figs in the center of the galette, placing another disc in the center of the "flower". Fold the edges over the filling, overlapping the pastry as needed, leaving the center open. Place in the freezer for 15 minutes or cover with plastic wrap and refrigerate up to an hour before baking. Assemble and freeze/refrigerate the second pastry in the same manner.MAKE AHEAD TIP: An assembled galette can go straight from freezer to oven! Simply freeze the assembled galette on a parchment lined pan/plate. When ready to bake, egg (or milk) wash the pastry, then bake straight from freezer. If storing in the freezer for more than an hour or two, wrap
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Cuisine DinnerCategory Pies And TartsServings 4Total Time 35 mins
- Peel and slice onions into thin rings. In a large pan, caramelise onions in oil or butter over low heat, about 20 minutes.
- Unroll puff pastry and spread with fig preserves, allowing a 1.5 cm / .5 in border around the edges. Layer onions on top of fig preserves, followed by sliced fresh figs, goat cheese, lemon, and thyme. Season with salt and pepper.
- Brush egg wash along the pastry border, then turn up edges and crimp with a fork. Brush pastry with more egg wash.
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