Demo: Caramelized Onions with Chevre Toasts
We have these beautiful fall onions in now- Ailsa Craig Sweet yellow onions from Jericho Settlers Farm and Red Mars Sweet onions, and others. Michael, our produce buyer and chef extrordinaire, suggested caramelizing them, using some kind of cheese, bread….so he gave me the basic idea here for these yummy little treats. I combined the two types of onions, sliced paper thin, in a heated pot with a couple of tablespoons of butter and about the same amount of olive oil, and left them to cook slowly for about an hour. Every once in awhile they needed a stir, at some point a sprinkle of salt was added. Eventually, the onions begin to caramelize as the water evaporates and the sugars in the onions concentrate, creating a sort of onion jam. Toward the end of the cooking time, I sliced up a nice thin baguette from the store bake shop, placed the slices on a baking sheet and put them in a 350 degree oven for about 10-15 minutes until lightly toasted. Spread each slice with fresh chevre- I used Vermont Butter and Cheese Chevre, top with a spoonful of the onion jam and then whatever herb or seasoning you like. I sprinkled a small amount of crushed red pepper flakes on each toast for color and for a spicy kick. Fresh chopped chives would be nice, or a dash of smoked paprika, a few fresh thyme leaves or maybe a slice of cherry tomato. The choice of cheese is also wide open although to hold things together, a creamy soft cheese is best. There are many flavored chevres available as well as soft blue cheeses that would really work here. Simple and satisfying, a nice way to start a dinner party along with drinks.
Our produce department is filled with gorgeous local produce with new varieties arriving daily. Stop in to see what is new, what is in season, and pick up some our recipe cards for ideas. Remember that our entire recipe collection is available on our website and can be searched by ingredient or key words.
Happy Cooking Gerda, Demo Coordinator