Indulge in the delectable Cheese, Caramelized Onion, and Herb Rugelach, a delightful pastry hailing from Jewish cuisine. These bite-sized treats are crafted from tender layers of buttery dough enveloping a savory filling of melted cheese, caramelized onions, and a vibrant blend of herbs. Each morsel offers a perfect balance of flavors, with the sweetness of the onions and the nuttiness of the cheese complemented by the aromatic herbs. Whether you're seeking a delightful appetizer, a delectable brunch item, or an afternoon snack, these rugelach will tantalize your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create these irresistible pastries. In addition to the classic Cheese, Caramelized Onion, and Herb Rugelach, this article presents a tempting array of alternative fillings to suit diverse palates. Chocolate lovers will delight in the Chocolate Rugelach, where rich, melted chocolate forms the delectable filling. For a taste of the Mediterranean, try the Feta and Spinach Rugelach, featuring a savory combination of tangy feta cheese and tender spinach. And for those craving a sweet and tangy treat, the Raspberry Rugelach, bursting with the vibrant flavors of raspberry preserves, is sure to satisfy. Each recipe offers clear instructions and helpful tips to ensure your rugelach turns out perfectly. So, embark on this culinary adventure and discover the joy of creating these delectable pastries.
Let's cook with our recipes!
CARAMELIZED ONION GRILLED CHEESE
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
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.
FRENCH ONION GRILLED CHEESE
Grilled cheese is a near-perfect food on its own, but adding bacon, kimchi or, in this case, heaps of caramelized onions really makes it special. Caramelizing onions takes a good half-hour, so save this recipe for when you have a little extra time and company (this recipe serves two). If time permits, you could even prep them ahead in a slow cooker. Rather than layer the grated Gruyère and the warm caramelized onions in the sandwich, you should stir them together before assembling, which guarantees that the cheese will melt evenly throughout and that each bite will contain the perfect ratio of fragrant cheese to jammy onions. A splash of sherry, red-wine or white-wine vinegar added to the onions balances out the buttery flavors, but a side salad dressed with a tangy mustard vinaigrette would do the trick, too.
Provided by Ali Slagle
Categories brunch, dinner, lunch, sandwiches
Time 45m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onions and season with salt and pepper. Cover and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes. Uncover, reduce the heat to medium-low, and cook, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry or like they might burn, add a few tablespoons of water at a time, scraping up any browned bits that are stuck to the bottom of the skillet. If desired, once the onions are done, deglaze the skillet with vinegar and cook until the liquid has evaporated, about 1 minute. Transfer the onions to a medium bowl and season to taste with salt and pepper. Wipe out the skillet, or wash it, if necessary.
- Add the cheese to the onions and stir to combine. Put down two slices of bread, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently.
- In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 15 grams, Carbohydrate 46 grams, Fat 43 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 26 grams, Sodium 863 milligrams, Sugar 15 grams, TransFat 1 gram
SPICY SPAGHETTI WITH CARAMELIZED ONIONS AND HERBS
Except perhaps for the fresh herbs, you probably have all the necessary ingredients to make this incredibly flavorful, easy pasta. The caramelized onions add sweetness to the salty olives and Parmesan, while red chile and garlic make the dish's flavors pungent and deep. A squeeze of fresh lemon right at the end brightens everything, adding a mild tang. Feel free to play around with the basic formula, swapping capers or even a small tin of sardines or tuna for olives, vinegar for the lemon, arugula or spinach for the parsley, and other cheeses (feta or pecorino) for the Parmesan.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Put a large pot of heavily salted water on and let it come to a boil.
- Meanwhile, cook the onions: Heat 1/4 cup oil in a 12-inch skillet over medium heat. Add onions and cook, stirring occasionally, until tender and pale golden at the edges, 20 to 25 minutes. Lower heat if the edges start to brown too quickly or raise heat if onions aren't turning golden quickly enough.
- When the water comes to a boil, cook spaghetti according to package directions until just al dente. Reserve 1 cup pasta water; drain pasta.
- Thinly slice 4 garlic cloves, and stir into golden onions, along with red-pepper flakes. Continue to cook until onions are a rich brown, about 10 minutes longer. If the garlic starts to burn, lower the heat.
- Finely grate remaining garlic cloves, and mash into anchovies using the flat side of your knife. Move some of the onion mixture to the side of the pan and add anchovy paste to bare spot in the skillet. Cook paste for 1 minute, then add herbs and olives, stir everything together, and cook another 1 minute.
- Stir in cooked pasta, butter, and salt to taste, tossing to coat pasta. Add pasta water if it looks dry. Serve with a generous squeeze of lemon, and sprinkle with Parmesan and more chile on top, if desired.
Nutrition Facts : @context http, Calories 536, UnsaturatedFat 15 grams, Carbohydrate 73 grams, Fat 22 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Use high-quality ingredients, especially the cheese and butter. This will make a big difference in the final flavor of the rugelach.
- Make sure the dough is well-chilled before rolling it out. This will help prevent the dough from sticking to the rolling pin and will also make it easier to cut into triangles.
- Don't overfill the rugelach with filling. Too much filling will make them difficult to roll and will also make them more likely to burst open in the oven.
- Bake the rugelach until they are golden brown. This will ensure that they are cooked through and have a slightly crispy exterior.
Conclusion:
Cheese, caramelized onion, and herb rugelach are a delicious and easy-to-make treat. They are perfect for any occasion, from a simple snack to a special dessert. With their savory and sweet flavor, these rugelach are sure to be a hit with everyone who tries them.
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