Caramelised Onion Goats Cheese Omelette Recipes

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CARAMELIZED ONION AND GOAT CHEESE TARTS

Provided by Sandra Lee

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 10



Caramelized Onion and Goat Cheese Tarts image

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.

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

CARAMELISED ONION & GOATS CHEESE OMELETTE

Adapted from a recipe, from 'Australian Men's Health' magazine that I found online in October 2008. Add your choice of herbs. Lately I've been using grindings of a fabulous rosemary and sage blend in a grinder.

Provided by bluemoon downunder

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 16



Caramelised Onion & Goats Cheese Omelette image

Steps:

  • Melt the butter in a (preferably non-stick) pan and sauté the onion and garlic until they have softened and just lightly browned; add the sugar and continue cooking until the consistency of the contents of the pan is sticky like a jam; remove from the pan. If you want to use the same pan, rinse or wash it as necessary and wipe it clean with kitchen towelling.
  • Whisk the eggs lightly and pour into a (preferably non-stick) pan; when the base of the omelette is beginning to set, add the cheese, onions and garlic, your choice of herbs and salt and pepper to taste.
  • Cook the top of the omelette under a grill; slide the omelette onto the serving plates and serve immediately with your choice of salad greens drizzled with olive oil and sprinkled with lemon zest.

Nutrition Facts : Calories 378.3, Fat 25.1, SaturatedFat 11.4, Cholesterol 454.1, Sodium 286.3, Carbohydrate 20.9, Fiber 1.1, Sugar 16.4, Protein 17.7

1 red onion, chopped
2 garlic cloves, chopped
1 tablespoon butter, preferably unsalted
2 tablespoons sugar
4 eggs
40 g goat cheese
1 pinch rosemary (optional)
1 pinch sage (optional)
1 pinch oregano (optional)
1 pinch marjoram (optional)
1 pinch thyme (optional)
salt, to taste
fresh ground black pepper, to taste
baby spinach leaves or salad greens, 2 handfuls
1/2 tablespoon olive oil (or 1/4 tablespoon olive oil and 1/4 tablespoon fresh lemon juice)
1 tablespoon lemon zest

GOAT CHEESE, PROSCIUTTO AND CARAMELIZED ONION FRITTATA

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 14



Goat Cheese, Prosciutto and Caramelized Onion Frittata image

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.

3 large onions
1/4 cup olive oil
1 teaspoon kosher salt
1/4 cup balsamic vinegar or water, optional
8 large eggs
1/4 cup milk
1 teaspoon salt
4 ounces prosciutto di Parma
1 tablespoon butter
1 tablespoon olive oil
2 ounces Parmesan, grated
6 ounces goat cheese, crumbled
1/2 cup caramelized onions
1 tablespoon freshly chopped thyme leaves

GOAT CHEESE AND APPLE OMELET

This omelet of green apples and goat cheese is an unusual pairing -- at least in the omelet world -- but a wonderful one from Garrett Oliver, the brewmaster of Brooklyn Brewery. On the day we made this recipe, he paired the dish with a glass of Blanche de Chambly, a Belgian-style wheat beer made in Canada.

Provided by Mark Bittman

Categories     breakfast, for one, quick, side dish

Time 20m

Yield 1 or 2 servings

Number Of Ingredients 7



Goat Cheese and Apple Omelet image

Steps:

  • Melt half the butter in a small nonstick saucepan or wok over medium heat. Add apple and cook until slices start to brown, then add sugar. Stir slices until nicely browned, about 5 minutes. Remove from heat and set aside. Cut 3 slices of goat cheese, 1/2 inch thick.
  • Beat eggs and milk together, just until uniform; do not overbeat. Heat remaining butter in an omelet pan or small nonstick pan over high heat. When butter foams, add eggs and reduce heat to medium-low. When omelet is about half firm, carefully turn it over.
  • Arrange goat cheese on one half of omelet; cover cheese with apple slices. Fold omelet in half, turn off heat and leave for one minute. Place omelet on a warm plate, and sprinkle with black pepper. Serve immediately, with a witbier.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 21 grams, Sodium 346 milligrams, Sugar 5 grams, TransFat 1 gram

3 tablespoons butter
1/2 Granny Smith apple, peeled and sliced 1/4-inch thick
Pinch sugar
1 small log of fresh goat cheese, about 4 ounces
2 extra-large eggs
1 tablespoon milk
Coarsely ground black pepper

CARAMELISED ONION & GOAT'S CHEESE PIZZA

Make a veggie pizza that's healthy and low-fat instead of ordering a takeaway. This easy recipe uses goat's cheese for tang while the onions give it sweetness

Provided by Sara Buenfeld

Categories     Main course, Supper

Time 50m

Number Of Ingredients 13



Caramelised onion & goat's cheese pizza image

Steps:

  • Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and just under 100ml warm water then mix to a soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you make the topping. There is no need to let the dough prove for a specific time - just let it sit while you get on with the next step.
  • Tip the onions into a non-stick wok and add the oil, 4 tbsp water and balsamic vinegar. Cover with a saucepan lid that sits inside the pan to help the onions soften, then cook for 15 mins, stirring about 3 times and replacing the lid quickly so as not to lose too much moisture. After the time is up, the onions should be golden and all the liquid gone. Tip onto a plate. Add the spinach and garlic to the pan and stir-fry until the spinach has wilted.
  • Take the dough from the bowl and cut in half with an oiled knife, then press each piece into a 25-15 cm oval on a large greased baking sheet with oiled hands. Don't knead the dough first otherwise it will be too elastic and it will keep shrinking back.
  • Spread with the spinach followed by the onions, then dot with the cheese and scatter with the olives, thyme and sunflower seeds. Bake for 15 mins until golden and the base is cooked through.

Nutrition Facts : Calories 443 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium

125g wholemeal flour , plus a little for kneading if necessary
½ tsp instant yeast
pinch of salt
1 tsp rapeseed oil , plus extra for greasing
2 onions , halved and thinly sliced
2 tsp rapeseed oil
2 tsp balsamic vinegar
160g baby spinach leaves (not the very tiny ones), chopped
2 large garlic cloves , finely grated
50g soft goat's cheese
4 pitted Kalamata olives , quartered
few soft thyme leaves
1 tsp sunflower seeds

GOAT'S CHEESE & CARAMELISED ONION FRITTATA WITH A LEMONY GREEN SALAD

A grilled omelette with sweet onion base, dotted with creamy cheese and served with salad - this recipes make enough for lunch the next day

Provided by Jennifer Irvine

Categories     Main course

Time 25m

Number Of Ingredients 8



Goat's cheese & caramelised onion frittata with a lemony green salad image

Steps:

  • Heat the grill to high. Put the oil and onions in a medium-to-large ovenproof non-stick frying pan and sweat on a low-medium heat with the lid on for about 10 mins, or until they begin to soften and brown a little at the edges. Reduce heat to low, add the honey, stir well, then leave to bubble for 1 min or so. Meanwhile, crack the eggs into a bowl and beat with a fork, then add some black pepper.
  • Pour the eggs into the pan and cook for 5-6 mins until almost set. Break the goat's cheese into large chunks and dot over the top. Place the frittata under the hot grill for 3 mins, then shake to check that the egg is set firm and the cheese is soft and bubbling. Pop it back under the grill for 1 min or so more if needed.
  • Mix the salad leaves and beetroot in a large bowl. Dress with the lemon juice and toss. Cut the frittata into quarters - cool then chill half for Frittata and salad (see 'goes well with'). Serve the rest warm with the salad on the side.

Nutrition Facts : Calories 332 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 25 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium

4 tsp rapeseed oil
2 large red onions , finely sliced
4 tsp clear honey
8 large eggs
140g goat's cheese
100g salad leaf (such as rocket, baby leaves, watercress and spinach)
250g cooked beetroot , sliced
juice ½' lemon

CARAMELIZED ONION, APPLE AND GOAT CHEESE MELTS

Caramelizing onions can be a lesson in patience, but you need to cook these onions for only half the usual time, just enough to break them down and turn them a light golden brown. Once cooked, they make up the bulk of the filling for these sandwiches. Folding the warm onions into the goat cheese softens the cheese, helping it glide easily over the bread. The cheese helps bind everything together, so nothing slips out while the sandwich is toasting in the pan. You can use apples or pears here; either adds some fresh crunch. Seasoned with woody thyme and zippy kalamata olives, this sandwich makes a hearty lunch, or a light supper paired with soup or salad.

Provided by Jerrelle Guy

Categories     brunch, dinner, lunch, sandwiches, vegetables, main course

Time 30m

Yield 4 sandwiches

Number Of Ingredients 9



Caramelized Onion, Apple and Goat Cheese Melts image

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.

2 tablespoons olive oil, plus more as needed for frying
1 1/2 pounds Vidalia onions, peeled, halved and thinly sliced
1/2 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon red-pepper flakes
1/2 cup soft goat cheese (about 4 ounces)
2 tablespoons chopped pitted kalamata olives (about 10 olives)
8 (1/2-inch-thick) slices sourdough bread
1/2 pound apples or pears, halved, cored and thinly sliced

CARAMELISED ONION, GOAT CHEESE & THYME TARTS

A delicate phyllo shell holds caramelised red onion and melting goats cheese flavoured with thyme and garlic. Perfect as a dinner party appetizer.

Provided by English_Rose

Categories     Cheese

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9



Caramelised Onion, Goat Cheese & Thyme Tarts image

Steps:

  • Pre-heat the oven to 435°F
  • Melt half the butter in a saucepan over a medium heat.
  • Add the onions and cook for 25-30 minutes until soft and golden. Stir in the sugar, balsamic vinegar, Thyme and Garlic Granules. Leave to cool.
  • Melt the remaining butter. Unroll the pastry sheets and cut each one into four. In a patty tin, layer two quarters on top of each other, brushing lightly with butter between the sheets and on top.
  • Spoon 1/4 of the onions into the centre and set aside.
  • Repeat with the remaining pastry and onions to make 4 tarts. Place a slice of cheese on top of the onions on each tart. Lightly brush the edges of the pastry with butter.
  • Chill for 30 minutes. Bake for 15-20 minutes, until the pastry is golden and the cheese is melting. Serve with a few salad leaves.

Nutrition Facts : Calories 504.8, Fat 41, SaturatedFat 25.5, Cholesterol 97.7, Sodium 568.8, Carbohydrate 15.8, Fiber 1.4, Sugar 6.8, Protein 19.8

2 ounces butter
2 red onions, thinly sliced
2 teaspoons brown sugar
1 tablespoon balsamic vinegar
1 tablespoon dried thyme
1/4 teaspoon garlic granules
2 sheets ready rolled phyllo pastry
12 ounces goat cheese
1 tablespoon olive oil

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