Grilled Pitas With Caramelized Onions And Goat Cheese Recipes

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GRILLED CHEESE WITH CARAMELIZED ONIONS



Grilled Cheese with Caramelized Onions image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings (1 1/2 sandwiches per person)

Number Of Ingredients 7

2 tablespoons canola oil
5 tablespoons unsalted butter, softened
2 large onions, sliced
2 teaspoons sherry vinegar
1 teaspoon sugar
12 slices rustic Italian bread (each about 1/2-inch thick)
8 ounces Gruyere, thinly sliced

Steps:

  • Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl and reserve.
  • Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up.
  • Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately.

CARAMELIZED ONION AND GOAT CHEESE TARTS



Caramelized Onion and Goat Cheese Tarts image

Provided by Sandra Lee

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 1/2 cups frozen chopped onions, thawed
1 tablespoon sugar
Kosher salt
4 ounces goat cheese, room temperature
1 large egg
2 tablespoons heavy cream
1 teaspoon freshly chopped thyme leaves
1 (14-ounce) box refrigerated pie crust

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.

GRILLED PITAS WITH TOMATOES, OLIVES, AND FETA



Grilled Pitas with Tomatoes, Olives, and Feta image

Categories     Olive     Tomato     Appetizer     Vegetarian     Quick & Easy     Feta     Mint     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 cup diced seeded plum tomatoes (about 4)
1/2 cup pitted coarsely chopped mixed olives
1/2 cup chopped red onion
4 tablespoons olive oil, divided
3 tablespoons chopped fresh mint
4 whole wheat pita breads
1/2 cup crumbled feta cheese (about 3 ounces)

Steps:

  • Prepare barbecue (medium-high heat). Stir tomatoes, olives, onion, 2 tablespoons oil, and mint in small bowl to blend.
  • Brush 1 side of each pita with remaining 2 tablespoons oil; place pitas, oiled side down, on grill. Cook until lightly charred, about 2 minutes. Turn pitas over; top with tomato mixture, spreading almost to edges. Sprinkle with cheese.
  • Cover barbecue and grill pitas until topping is warm, about 2 minutes. Transfer pitas to plates and serve.

GOAT CHEESE AND CARAMELIZED ONION TARTS



Goat Cheese and Caramelized Onion Tarts image

Absolutely sinful as an appetizer or accompaniment to a salad! The oozing goat cheese, contrasted against the caramelized onions, topped off with some balsamic vinegar...need I say more?

Provided by Jgriffeth

Categories     Appetizers and Snacks     Pastries

Time 1h25m

Yield 6

Number Of Ingredients 7

1 (17.5 ounce) package frozen puff pastry, thawed
1 tablespoon olive oil
1 sweet onion (such as Vidalia®), thinly sliced
⅓ cup balsamic vinegar
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
4 ounces crumbled goat cheese

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.

Nutrition Facts : Calories 569.2 calories, Carbohydrate 44.7 g, Cholesterol 14.9 mg, Fat 39.1 g, Fiber 1.7 g, Protein 10.4 g, SaturatedFat 12.1 g, Sodium 307.1 mg, Sugar 7 g

POTATO, CARAMELIZED ONION, AND GOAT CHEESE GRATIN



Potato, Caramelized Onion, and Goat Cheese Gratin image

This is now my favorite potato gratin of all time. The caramelized onions mixed with the goat cheese gives this dish a very rich flavor. Instead of all of the prep work stated in the recipe, I just use a mandoline to slice the potatoes (with the peel on) and layer the dish with raw ingredients. I have started adding about double the goat cheese called for. These are even good cold the next day. From Gourmet, September 1995.

Provided by lazyme

Categories     Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
2 lbs onions, halved lengthwise and sliced thin crosswise (about 7)
1 teaspoon fresh thyme, minced or 1/4 teaspoon dried thyme, crumbled
2 1/2 lbs large red potatoes (about 7)
1/4 lb mild soft fresh goat cheese, chilled, crumbled (about 1/2 cup)
1 1/2 tablespoons unsalted butter, cold, cut into pieces
1 cup milk

Steps:

  • In a heavy 5- to 6-quart kettle heat oil over moderate heat until hot but not smoking and cook onions with thyme and salt and pepper to taste, stirring occasionally, until golden, about 15 minutes.
  • Reduce heat to moderately low and cook, stirring frequently to keep from scorching, until golden brown.
  • Remove kettle from heat.
  • While onions are cooking, bring a large saucepan of salted water to a boil for potatoes.
  • Peel potatoes and cut crosswise into 1/4-inch-thick slices.
  • Add potatoes to boiling water and cook 5 minutes from time water returns to a boil.
  • Drain potatoes well in a colander.
  • Preheat oven to 425°F and lightly oil a 2- to 2 1/2-quart gratin dish or other shallow baking dish.
  • Arrange half of potatoes, overlapping slightly, in dish and season generously with salt and pepper.
  • Cover potatoes with onions, spreading evenly, and top with goat cheese.
  • Arrange remaining potatoes, overlapping slightly, over cheese and season generously with salt and pepper.
  • Dot gratin with butter.
  • Gratin may be prepared up to this point 2 hours ahead and kept at room temperature, covered.
  • Pour milk evenly over potatoes and bake 35 minutes, or until potatoes are tender and top is golden.
  • Gratin may be made 1 day ahead and chilled, covered.
  • Reheat gratin before serving.

Nutrition Facts : Calories 512.8, Fat 19.9, SaturatedFat 9.3, Cholesterol 33, Sodium 158.9, Carbohydrate 71.2, Fiber 8, Sugar 12.8, Protein 14.8

GRILLED PITAS WITH CARAMELIZED ONIONS AND GOAT CHEESE



Grilled Pitas With Caramelized Onions and Goat Cheese image

Make and share this Grilled Pitas With Caramelized Onions and Goat Cheese recipe from Food.com.

Provided by Shelby Jo

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons olive oil
2 lbs vidalia onions, coarsely chopped (about 3 large)
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
4 (6 inch) pita bread, cut horizontally in half
6 -7 ounces soft fresh goat cheese, crumbled
1 tablespoon chopped fresh parsley

Steps:

  • In a large nonstick skillet, warm 2 tablespoons of the olive oil over medium heat.
  • Add onions, sugar, salt, and cook stirring frequently, until onions are very soft, about 15 minutes.
  • Reduce heat to medium-low and cook, stirring often until onions are golden brown, about 20 minutes longer.
  • Preheat grill.
  • In a cup stir together the remaining 2 tablespoons oil, tarragon, and thyme.
  • Brush cut sides of pitas with the herb mixture.
  • Sprinkle the goat cheese crumbs over the pitas and top with the caramelized onions.
  • Place pitas on grill rack over low heat, and grill until bottoms are crisp and topping is heated through, about 3 minutes.
  • To serve sprinkle with parsley and cut into wedges.

Nutrition Facts : Calories 444.8, Fat 23.2, SaturatedFat 8.2, Cholesterol 19.6, Sodium 537.2, Carbohydrate 46.2, Fiber 4.9, Sugar 11.6, Protein 14.3

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