Cheese Caramelized Onion And Herb Rugelach Recipes

CARAMELIZED ONION GRILLED CHEESE

Steps:

• Heat 1 tablespoon butter in a medium skillet over medium heat. Add the onions and sprinkle with the thyme, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the onions are browned and tender, about 20 minutes. Turn off the heat and stir in 1 tablespoon of the Dijon mustard and 1 tablespoon water to coat the onions. Transfer to a bowl and set aside.
• Heat a griddle over medium heat.
• Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, garlic and remaining 1 teaspoon Dijon mustard in a food processor until combined but still chunky and spreadable. Evenly spread the cheese mixture over one side of each slice of bread. Top 2 slices with the onion mixture and then sandwich the onions with the other 2 slices, cheese-side in. Spread the remaining butter on the outside of each sandwich and season with salt and pepper. Griddle the sandwiches over medium heat until golden brown on the first side, about 5 minutes. Flip and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes more.

CHEESE, CARAMELIZED ONION AND HERB RUGELACH

Steps:

• 1. Melt 2 tablespoons butter in a large skillet over medium heat. Add onions and stir to coat with butter. Cook 40 minutes, stirring every 5 minutes, until onions start to turn golden. Stir in water and vinegar to deglaze the pan. Season with salt and pepper, to taste. Let onions cool before using.
• 2. To make the dough, use a stand mixer and on medium speed, beat together the cream cheese and butter until creamy Then add Parmesan cheese and lemon zest and continue to mix until incorporated.
• 3. With the mixer on low speed, slowly add in the sifted flour and mix just until combined. Use a spatula to scrape the bottom of the bowl to make sure everything is incorporated. Turn the dough onto a well-floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes or in the freezer for 15 minutes.
• 4. For the filling, mix together the ricotta cheese and chopped herbs. Season with salt and pepper and set aside.
• 5. Preheat oven to 350F. Line baking sheets with parchment paper.
• 6. Take one dough-ball out of refrigerator (leaving others chilled until ready to use) and on a well-floured surface, roll it out using a floured rolling pin. Roll it out to about 9 inches in diameter. Use a round object (a cheesecake pan works well) and outline a circle then use a knife to cut a perfect circle. Save scraps to roll out later.
• 7. Spread 1/4 of the cheese mixture onto the dough in a thin layer, leaving a border. Spread 1/4 of the onion mixture over the cheese, leaving a border. Then cut the circle into 12 triangles (or 8 for larger rugelach).
• 8. Roll the rugelach by starting at the outer end of the triangle and roll in making a little crescent shape. Place all rugelach end side down on a lined baking sheet and brush tops with egg wash and sprinkle each rugelach with sea salt. Repeat with remaining dough and filling.
• 9. Bake 15-18 minutes until lightly brown. When done, remove from oven and allow to cool to room temperature.

CRUSTLESS CARAMELIZED ONIONS AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat butter and olive oil in a skillet over medium-high heat; cook and stir onion in the heated butter-olive oil until onions soften, about 10 minutes. Transfer onion to a plate to cool.
• Whisk cream, eggs, salt, and black pepper in a bowl; stir in mozzarella cheese, Parmesan cheese, and onion. Pour mixture into the prepared baking dish.
• Bake in the preheated oven until eggs are set and a knife inserted in the center comes out clean, about 35 minutes.

MACARONI AND CHEESE WITH CARAMELIZED ONIONS AND BACON

Steps:

• Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). Drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. Whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese, reserving the remaining 2 cups of cheese for the topping.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and chop into small pieces.
• Preheat an oven to 400 degrees F (200 degrees C).
• Stir 2 tablespoons butter, the onion, and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. Reduce the heat to medium-low, and add the brown sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside.
• Return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper, and hot sauce. Remove sauce from heat and let cool for five minutes.
• Pour the sauce over the macaroni mixture, stirring well. Transfer to a greased 9x13 inch pan and sprinkle with the remaining 2 cups of Cheddar cheese. Top cheese with the onion breadcrumb mixture.
• Bake in preheated oven until bubbling, hot and golden brown on top, about 30 minutes.