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Prep Time: 45 Minutes Cook Time: 840 Minutes |
Ready In: 885 Minutes Servings: 32 |
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This is a dressed up version - no onion soup mix here. From Erin Bailey of La Pomme de Pin by way of the Chicago Tribune. Needs a good twelve hours in the fridge for the flavors to ripen and then it should be brought to room temperature before serving (thus the long prep time). Ingredients:
1 tablespoon olive oil |
1 tablespoon unsalted butter |
2 yellow onions, peeled, sliced |
2 red onions, peeled, sliced |
1 teaspoon salt |
fresh ground pepper |
2 tablespoons balsamic vinegar |
1 cup goat cheese |
1 cup creme fraiche |
1 tablespoon fresh thyme, chopped |
Directions:
1. Heat the oil and butter in a large skillet. Add the onions, 1/2 teaspoons of the salt and pepper to taste; cook, stirring occasionally, until onions are caramelized, 20-30 minutes.
2. Add the balsamic vinegar, stirring up browned bits from the bottom of the skillet.
3. Combine the onions with the goat cheese, creme fraiche, thyme, the remaining 1/2 teaspoons of the salt and pepper to taste in a medium bowl.
4. Stir, allowing the warm onions to help melt the goat cheese.
5. Cover; refrigerate at least 2 but preferably 12 hours.
6. Let stand before serving to slightly soften and take the chill off.
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