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.
Ingredients
serves 4
Step 1
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.
Step 2
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.
步骤3
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.
Step 4
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.
Nutrition Per Serving
How would you rate Asiago Cheese with Glazed Cipolline Onions?
Leave a Review
Reviews (2)
Back to TopA marvelous recipe. BUT EVEN BETTER, as a side dish which is cooked ahead, then transferred to an ovenproof serving dish with the cheese on top and run under the broiler for a few minutes before serving.
匿名
Lyme, CT
12/14/2012
Made this for our Christmas Appetizer....EVERYONE RAVED! This is hands down, one of the BEST apps we've come across in a really, really long time. Definitely worth finding real cippoline onions (I used the white ones, not the red ones). Seems unreal that you could eat a whole onion, but it's definitely possible! Great, great recipe! Thanks!
匿名
Seattle, WA
1/19/2011