Best 4 Cheese Caramelised Onion Coburg Recipes

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Indulge in a culinary journey with the irresistible Cheese Caramelized Onion Coburg, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the richness of cheese, the sweetness of caramelized onions, and the hearty goodness of bread, resulting in a perfect harmony of textures and flavors. Our comprehensive guide provides you with three variations of this classic recipe, each offering a unique twist to cater to your preferences. From the classic Cheese Caramelized Onion Coburg to the indulgent Brie and Caramelized Onion Coburg and the vegetarian-friendly Caramelized Onion and Feta Coburg, you'll find the perfect recipe to satisfy your cravings. Get ready to embark on a culinary adventure and experience the delightful symphony of flavors that this dish has to offer!

Let's cook with our recipes!

CHEESE & CARAMELISED ONION COBURG



Cheese & caramelised onion coburg image

This savoury cheese and onion bread is delicious served warm from the oven

Provided by Angela Nilsen

Categories     Breakfast, Buffet, Side dish

Time 3h

Yield Makes 2

Number Of Ingredients 9

400g malted grain brown bread flour , or wholemeal or granary bread flour
100g strong white bread flour
7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)
1½ tsp salt
1 tbsp soft butter
1 large onion , cut into thin wedges
1 tbsp olive oil
1 beaten egg
50g grated mature cheddar

Steps:

  • Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
  • Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
  • Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
  • Fry the onion in the olive oil until very lightly caramelised, then leave to cool. Cut the dough in half and shape into 2 balls. Cover with the glass bowl and leave for 15 mins. Shape by flattening each ball into an 18cm round, put each on a large baking tray lined with baking parchment. Make 6 deepish cuts with a sharp knife to mark each round into 6 wedges. Cover with a clean tea towel. Leave for 40-45 mins, or until doubled in size. Finish by brushing with beaten egg, scatter over the onion, then the grated cheese.
  • Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 30-35 mins or until golden. If the onion is getting too brown, lay a piece of parchment over the top. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.

Nutrition Facts : Calories 183 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.74 milligram of sodium

CARAMELIZED ONION & CHEESE PASTRIES



Caramelized Onion & Cheese Pastries image

I came up with this as an appetizer for my Christmas dinner, but now I serve it year round. I love French onion soup, and the caramelized onions, herbs and Swiss cheese make this taste like French onion soup in crisp, flaky crust. Don't worry about little tears as you work with the phyllo because after it's folded the tears and uneven edges disappear.-Elizabeth Brough, Eighty Four, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 4 dozen.

Number Of Ingredients 10

2 medium onions, thinly sliced
3 tablespoons butter
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 cup shredded Swiss cheese
32 sheets phyllo dough (14x9 inches)
3/4 cup butter, melted
1/4 cup shredded Parmesan cheese

Steps:

  • In a large skillet, saute onions in butter until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Stir in the paprika, salt, thyme and pepper. Remove from the heat; cool. Stir in Swiss cheese., Lightly brush one sheet of phyllo dough with some of the melted butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Cut the two layered sheets into three 14x3-in. strips. Place 1 teaspoon of onion mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strips of dough and with remaining sheets of phyllo and onion mixture., Place triangles on greased baking sheets. Sprinkle with Parmesan cheese. Bake at 375° for 15-17 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 64 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 81mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

CARAMELIZED ONION GRILLED CHEESE



Caramelized Onion Grilled Cheese image

How to elevate the classic grilled cheese? How about filling thick slices of brioche with three cheeses, fresh herbs, a splash of prosecco and a spoonful of Dijon mustard? Add a jammy onion spread inspired by the flavors of French onion soup and you've got one unbeatable sandwich!

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, at room temperature
1 small yellow onion, thinly sliced
1 teaspoon fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon Dijon mustard
1/4 cup shredded sharp Cheddar
1/4 cup shredded Gruyere cheese
1/4 cup diced Robiola cheese
1 tablespoon prosecco
2 teaspoons fresh parsley, chopped
1 clove garlic, minced
Four 1-inch-thick slices brioche

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.

GRILLED CHEESE WITH CARAMELIZED ONIONS



Grilled Cheese With Caramelized Onions image

This grilled cheese with caramelized onions is a divine tweaked version of the tried-and-true classic sandwich. Serve with Creamy Tomato Soup. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons/ 30ml olive oil
3 large onions, sliced
salt and pepper
8 thick slices bread
1/4 cup/ 60ml butter, room temperature
2 cups/ 500ml grated aged cheddar cheese
use Creamy Tomato Soup recipe to serve with grilled cheese

Steps:

  • Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate.
  • Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.
  • Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.
  • Serve with Creamy Tomato Soup.

Nutrition Facts : Calories 45, Fat 0.1, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 10.5, Fiber 1.9, Sugar 4.8, Protein 1.2

Tips:

  • Use a good quality cheddar cheese. A sharp cheddar will give the coburg the best flavor.
  • Caramelize the onions slowly and patiently. This will bring out their sweetness and depth of flavor.
  • Don't overcrowd the pan when cooking the coburg. This will prevent the coburg from cooking evenly.
  • Serve the coburg immediately. It is best enjoyed hot and fresh out of the pan.

Conclusion:

The cheese caramelised onion coburg is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover mashed potatoes and cheese, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give the cheese caramelised onion coburg a try. You won't be disappointed!

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