Lunch: Lidey's Baked Goat Cheese With Caramelized Onions

Recipe by Lidey Heuck Every ingredient in this dip is there for a reason.

Ingredients

2 tbsp. unsalted butter
1 lb. yellow onions (3 small), ends trimmed, peeled, and thinly sliced
1 tsp. fresh thyme
1 tsp. sherry or cider vinegar
kosher salt
2 tsp. fig jam
12 oz. plain creamy goat cheese
Extra virgin olive oil
Freshly ground black pepper
Thyme leaves, for serving

Instructions

Preheat the oven to 375 degrees F. Heat the butter in a large pot or sauté pan over medium heat. Add onions and cover for 10 minutes to let them steam.
Remove lid and add minced thyme. Continue to cook over medium-low heat for 25 minutes, stirring and scraping the bottom of pan occasionally, until onions are deep brown and caramelized. Add vinegar and salt and cook for one minute, scraping any brown bits from the bottom of pan. Off the heat, add fig jam and stir until incorporated.
Slice goat cheese logs into 1/2-inch rounds. (For clean slices, run your knife through hot water and dry between slices.)
Line bottom of small, ovenproof sauté pan or baking dish with 1/3 of the onions. Layer half of the goat cheese slices on top, sprinkle generously with salt and pepper, and then cover with another 1/3 of the onions. Cover with the rest of the goat cheese slices, then the remaining onions. Drizzle olive oil lightly over top layer of cheese and onions, then sprinkle generously with salt and pepper.
Bake for 25 to 30 minutes, until cheese is warmed through and just beginning to brown at the edges.
Sprinkle with thyme leaves and serve hot with slices of baguette or crackers.

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