Asiago Cheese With Glazed Cipolline Onions
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cup
Sherry (dry)1 cup
Raisin3 tbsps
Honey1.5 tbsps
Unsalted Butter1 tsp
Thyme (chopped fresh)1 tbsp
Sherry Vinegar450 g
Asiago CheeseDirections:
1
Bring a large saucepan of lightly salted water to a boil
2
Cook the onions, with their skins, over high heat for 2 to 3 minutes, just until they begin to soften
3
Drain and set aside to cool
4
When cool enough to handle, slice off the root ends and remove the papery onion skin; leave whole
5
In a sauté pan, mix the sherry, raisins, honey, 3 tablespoons water, the butter, orange juice, and thyme
6
Add the onions and bring to a simmer over medium-high heat
7
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
8
Adjust the heat as needed to maintain the simmer
9
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
10
Stir the onions occasionally so they color evenly
11
Remove from the heat and let the onions cool slightly in the pan
12
Stir in the vinegar and set aside to cool to room temperature
13
Cut the cheese into four equal pieces and put each on a plate
14
Mound the onions next to the cheese
15
Serve with a baguette slice
16
Bring a large saucepan of lightly salted water to a boil
17
Cook the onions, with their skins, over high heat for 2 to 3 minutes, just until they begin to soften
18
Drain and set aside to cool
19
When cool enough to handle, slice off the root ends and remove the papery onion skin; leave whole
20
In a sauté pan, mix the sherry, raisins, honey, 3 tablespoons water, the butter, orange juice, and thyme
21
Add the onions and bring to a simmer over medium-high heat
22
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
23
Adjust the heat as needed to maintain the simmer
24
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
25
Stir the onions occasionally so they color evenly
26
Remove from the heat and let the onions cool slightly in the pan
27
Stir in the vinegar and set aside to cool to room temperature
28
Cut the cheese into four equal pieces and put each on a plate
29
Mound the onions next to the cheese
30
Serve with a baguette slice