Best 10 Couscous With Caramelized Onions And Goat Cheese Recipes

CARAMELIZED ONION AND GOAT CHEESE TARTS

Steps:

• In a large heavy-bottomed skillet over medium heat, add the oil and butter. When the butter is melted, add the onions, sugar, and salt, to taste. Cook until the onions begin to brown. Adjust the heat to low and cook slowly, turning often, until the onions are golden brown and caramelized, about 10 to 15 minutes. Remove the onions from the heat and set aside to cool.
• Preheat the oven to 375 degrees F.
• In a bowl combine the goat cheese, egg, cream, and thyme. Pour the mixture into a small resealable plastic food storage bag. Snip off a corner of the bag to use it for piping.
• Lay the pie crusts out flat on a clean surface and with a 2 1/2-inch round cutter cut out 12 circles from each crust. Press them into the cups of the mini-muffin tin. Fill each cup 1/2 way with the cooled onions. Pipe the cheese mixture on top of the onions, filling the cups. Bake the tarts until the filling is set, about 15 to 20 minutes. Let the tarts cool slightly, and then remove them from the muffin tin and serve.

COUSCOUS WITH SCALLIONS

Steps:

• In a medium saucepan, combine the oil and chicken broth or water, and bring to a simmer. Stir in the scallions and couscous and cover the pan. Remove the pan from the heat and let stand for 5 minutes.
• When the couscous has absorbed all the liquid, fluff it with a fork, and add the parsley, if using, and salt and pepper. Serve warm.

BAKED GOAT CHEESE WITH CARAMELIZED ONION, GARLIC AND MISSION FIGS

Steps:

• Preheat the oven to 350 degrees F.
• Crumble the goat cheese into an oven safe dish and set aside.
• In a sauce pot combine the figs and sherry with enough water to barely cover the figs. Place the sauce pot over high heat and bring up to a bubble, cover and remove from the heat and let the figs plump while the onions are cooking.
• Pour the olive oil into a large skillet and place over medium heat. Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 10 minutes, or until lightly browned. Using a slotted spoon remove the plumped figs from the sauce pot, leaving behind any of the pluming liquid. Add the figs to the cooked onions, stir to combine and then spoon over the goat cheese. Place the dish into the top half of the oven for 20 minutes, until the edges begin to bubble.
• Remove and serve immediately with sliced baguettes.

CARAMELIZED ONION AND GOAT CHEESE FILO SQUARE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
• Put the bacon in a small skillet and cook until crisp; drain.
• Put the brown sugar, red onions and 4 tablespoons of the butter in a skillet over medium heat. Cook, stirring, until the onions are tender, 6 to 8 minutes, then add the fig jam and 2 tablespoons of the balsamic vinegar. Continue cooking until the onions are caramelized, another 15 minutes. Remove from the stove and set aside.
• Put 2 sheets of the filo dough on the prepared baking sheet; brush with melted butter. Add 2 more sheets; brush again with butter. Repeat until you have done this 4 times. Then sprinkle with the goat cheese, spread with the caramelized onions and sprinkle the bacon on top. Repeat with filo as for the bottom layers (4 layers of filo, 2 sheets per layer).
• Cut into squares and bake until golden, about 15 minutes.
• Meanwhile, pour the remaining 3/4 cup balsamic vinegar and the bourbon into a saucepan over medium-high heat; reduce by half, 8 to 10 minutes. Whisk in the cayenne.
• Serve two filo squares to a plate, drizzle with balsamic sauce and enjoy.

GOAT CHEESE, PROSCIUTTO AND CARAMELIZED ONION FRITTATA

Steps:

• For the Onions:
• Remove the shoot and base of the onions. Peel off the onion skin and cut the onions from pole to pole.
• Cut the onion into 1/4-inch slices. Add the olive oil to a large saute pan over medium heat, then add the onions and season with the salt.
• Cook until the onions begin to wilt, about 30 minutes, stirring every 15 minutes to prevent sticking. Reduce the heat to low and continue to stir every few minutes as the onions reduce in size.
• If necessary, deglaze the pan with balsamic vinegar or water.
• Continue cooking until the onions are dark brown. Turn off the heat and scrape up any bits that are stuck to the bottom of the pan. Allow the onions to cool.
• For the Frittata:
• Preheat the oven to 350 degrees F.
• In a small bowl, add the eggs, milk, and salt and mix to combine.
• Remove the paper from the prosciutto and stack the slices. Chop the prosciutto into 1/2-inch pieces.
• Add the butter to an oven-safe 10-inch pan over medium heat. Once the butter has melted, add the olive oil and reduce the heat to medium-low.
• Pour the egg mixture into the pan. When the eggs start to set, about 10 minutes, add the Parmesan and prosciutto. Stir gently and dot the top with the goat cheese.
• Bake in the preheated oven until the frittata is set and the goat cheese is melted, about 15 to 20 minutes.
• Remove from the oven and using a rubber spatula, loosen the frittata from the sides of the pan. Slide it onto a cutting board and cut into wedges. Arrange the wedges on a serving platter and top with caramelized onions and thyme leaves before serving.

GOAT CHEESE GNOCCHI WITH CARAMELIZED ONION AND THYME

Steps:

• In a large mixing bowl, combine goat cheese, eggs and a generous pinch of salt. Beat with a stiff whisk until mixture is smooth. Begin by adding 1/2 cup of flour, and gently kneading in. Continue adding flour a tablespoon at a time, up to a full cup, until there is the first sign of a malleable nonsticky mass of dough. Do not add too much flour or overknead; dough should be soft, airy and very light. Cover dough, and refrigerate for 30 minutes.
• While dough is being chilled, prepare caramelized onions. In a large skillet over medium-low heat, melt 3 tablespoons of butter. Add onions and stir until coated. Allow to cook gently, stirring occasionally, until onions are very soft and beginning to brown, about 20 minutes. Remove from heat, and set aside at room temperature.
• Bring a large pot of lightly salted water to a boil. Set aside a large bowl of ice water. On a lightly floured surface, roll out the dough into a rectangle 1/2 inch thick. Using a long knife, cut into 1/2-inch-by-1-inch pieces. To shape gnocchi, dust each piece with flour and roll on the back of a fork to make a rounded oblong lightly scored by the tines of the fork. Place on a floured tray, and continue until all dough is used. Boil gnocchi immediately until they are fluffy and firm, 2 to 3 minutes. Using a slotted spoon, transfer to the ice water bath. As soon as gnocchi are cool, drain and set aside.
• Place a large pan over medium-low heat, and add vegetable stock, thyme and gnocchi. Sauté gently until hot, and add Plugra. When butter has melted, add spinach and Parmigiano-Reggiano. Season with salt and pepper to taste, and toss gently. Transfer to a large serving platter, and top with a mound of the reserved caramelized onions. Serve immediately.

GOAT CHEESE AND CARAMELIZED ONION TARTS

Steps:

• Cut thawed puff pastry into six 3- to 4-inch rounds using a cookie cutter. Roll edges of each pastry slightly to form 6 small tarts. Set aside.
• Heat olive oil in a skillet over medium-high heat; stir in sweet onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bring 1/3 cup balsamic vinegar to a boil in a saucepan. Reduce heat and let simmer until thickened, 5 to 10 minutes. Stir in 2 tablespoons balsamic vinegar and brown sugar. Remove from heat and set aside.
• Divide cooked onions between the 6 tart shells and place on a baking sheet. Sprinkle goat cheese evenly on top of each tart.
• Bake in the preheated oven for 7 minutes. Remove from the oven and drizzle each with balsamic vinegar reduction.
• Return tarts to the oven and continue to bake until cheese is bubbly and tarts are golden brown, about 8 minutes more.

CARAMELIZED ONION AND GOAT CHEESE CROSTINI

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
• Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
• Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
• Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
• Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.

COUSCOUS WITH SAVORY CARAMELIZED ONION

Steps:

• In large heavy saucepan, heat oil over medium-high heat.
• Add onion, stirring to coat with oil; reduce heat to low.
• Cook, covered, 15 minutes.
• Stir in raisins, sugar, cloves, cinnamon stick, pepper, ginger and nutmeg.
• Cook, covered, 30 to 40 minutes, until onion is tender, dark brown and juicy.
• In medium pot, cook couscous according to package instructions, using stock instead of water. For Vegetarian use only a vegetable based mushroom stock.
• Fluff.
• Heap in serving dish.
• Top with onion mixture.
• Spoon some paneer over the top if you desire.

CARAMELIZED ONION, APPLE AND GOAT CHEESE MELTS

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet over medium. Add the onions and salt and cook, tossing frequently, until the onions turn creamy and golden, 15 to 18 minutes.
• Add thyme and red-pepper flakes and stir for another 30 to 45 seconds until fragrant. Transfer the onions to a small bowl and stir in the goat cheese and olives.
• Place 4 slices of bread on the counter and divide the onion mixture among them, spreading to the edges. Top with the apple or pear slices, then the remaining bread, pressing down gently to adhere.
• Wipe the same skillet down with a paper towel, then add 1 to 2 teaspoons olive oil (or more as needed to coat the bottom of the pan) and heat over medium. Working in batches, if needed, add the sandwiches and cook 1 to 2 minutes per side, pressing them gently to compress them as they cook, until the bread is toasted and deeply golden brown. If working in batches, add more olive oil as needed and cook remaining sandwiches. Slice and serve.