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Caramelised Onion With Goats' Cheese

Caramelising onions is surprisingly easy, if you have a little patience. And it transforms their flavour. This recipe adds balsamic vinegar to deepen the flavour and add sweetness.

This all contrasts beautifully with the delicious sharpness of the goats' cheese. Try to get hold of a fresh, round cheese, if you can, as these have the tangiest flavour.

Ingredients

Serves 4

2 large onions or 3 medium onions
3 tablespoons olive oil
25g butter
2 tablespoons balsamic vinegar
2 teaspoons sugar
200g goats cheese
4 slices of toast

Method

Peel the onions and chop them in half.
Slice very finely. This is easiest if you use a mandolin cutter - otherwise you want a sharp knife and a steady hand.
Heat the oil and the butter in a large frying pan and add the onions. Stir well and cover. Cook on a low heat for 30 minutes, stirring regularly to make sure they don't burn.
Mix the sugar with the vinegar and add to the pan. Stir well. Cover and sauté for a further 15 minutes, until the onions are golden brown, very soft and beginning to caramelise. This is what gives the dish its flavour.
Cut the cheese into 4 slices. Pre-heat the grill to a medium temperature.
Put ¼ of the onion mixture on each slice of toast and spread out to cover evenly. Top with a slice of goats cheese and grill for 5 minutes, until the top of the cheese is just starting to brown.
Season with fresh black pepper and serve immediately.

Time From Cupboard-To-Table

Up to an hour.

Notes & Variations on Caramelised Onion With Goats' Cheese

You might want to make a double batch of the onions - they keep well in the fridge for about 5 days.

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Ratings & Reviews

Rating	Comments
10/10	This was just so delicious. I wish I had made double. The sweet onions and the tartness of the cheese are a fab combination. Will definitely be making this one again.

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Goats' Cheese Recipes

Watercress, Spinach & Goats' Cheese Salad
I invented this recipe one lunchtime when we were all craving salad – in the depths of winter. The warm goats’ cheese and delicious dressing makes this salad a filling winter or springtime treat. You can also use kale, chard or beetroot leaves.

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