Irresistible Onion-Filled Goat Cheese Spread
- 1 tablespoon olive oil
- 2 cups thinly sliced red onion
- 2 tablespoons light brown sugar
- 3/8 cup dry red wine
- 2 tablespoons sherry vinegar
- 1/2 tablespoon honey
- 1 sprig rosemary
- salt & pepper to taste
- 2 ounces goat cheese room temperature
- crostini crackers, etc.
In a small saucepan, heat the olive oil over medium heat.
Cook the onion until it becomes soft and translucent and starts to brown, about 10 minutes.
Add the brown sugar, wine, vinegar, honey, and rosemary; bring to a boil and then reduce the heat.
Simmer for 30-35 minutes until thickened.
Remove from heat.
Discard rosemary sprig and season with salt and pepper.
Add goat cheese and stir until fully combined.
Serve with crostini, crackers, or the item of your choice.
I am sensing a trend in my January writing. Not only am I focusing on healthy eating (like much of the world), I tend to use goat cheese in an attempt to feed cravings while keep dishes healthier. That’s not a complaint by any means. The more ways I can work goat cheese into a dish, the happier I am. So, on with the story of this onion-filled goat cheese spread.
From the wayback time machine
To learn more about this recipe, originally published in January 2015, keep reading.
I love cooking. I love creating dishes that will please others. If I’m alone, I like tinkering with recipes, knowing that I only have my palate to please. Basically, I love working with food and thinking about all of the flavors and textures involved. Reflecting upon my cooking, the area in which I am the weakest is presentation. Yes, I like food to look attractive and don’t serve a messy plate, but most of my dishes look better than they taste.
I think that is a win, right?
This appetizer, however, really isn’t all that attractive. Much like my wrapped & stuffed dates, you need to withhold judgement until you’ve taken a bite. At least this recipe doesn’t look like a beetle, which is what I thought the first time I made the dates. Thankfully my tapas partner keeps an open mind; now the dates are one of our favorite little bites.
Trying to make it pretty. . .
When I initially made this onion and goat cheese recipe, I was going to spread a layer of goat cheese on a crostini and then top that with the onion jam. And I did that for my first serving. It was tasty, but as it’s a chilly time of year, I wondered if it would be tastier if I mixed the goat cheese and onions together. A quick trip to the microwave, and I had a warm, spreadable concoction that tasted even better melded into one topping.
The deep plum shade of the onions became muddled with the addition of the goat cheese, but does that really matter when you’re eating a delightfully warm appetizer? Especially if you’re eating by candlelight and can’t see your food all that well anyway? So, this may not be the prettiest appetizer I’ve ever made, but it sure is delicious.
A final note on this onion-filled goat cheese spread
This recipe was meant to be made as an item in a Tapas Monday dinner for two. However, if you’re serving it with a number of other appetizers or tapas dishes, you probably have enough to serve four to six guests.