Cheese Caramelized Onion And Herb Rugelach Recipes

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.

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.

Steps:

• In a large skillet, saute onions in butter until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Stir in the paprika, salt, thyme and pepper. Remove from the heat; cool. Stir in Swiss cheese., Lightly brush one sheet of phyllo dough with some of the melted butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Cut the two layered sheets into three 14x3-in. strips. Place 1 teaspoon of onion mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strips of dough and with remaining sheets of phyllo and onion mixture., Place triangles on greased baking sheets. Sprinkle with Parmesan cheese. Bake at 375° for 15-17 minutes or until golden brown. Serve warm.

Steps:

• Beat the margarine and 1 package of cream cheese with an electric mixer in a large bowl until smooth. Mix in the flour, 1/2 cup of sugar, and vanilla. Cover dough with plastic wrap and refrigerate. Mix 1 package of cream cheese with the remaining 1/2 cup of sugar, cinnamon, hot chocolate mix, and chocolate chips. Set aside.
• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Divide dough into four equal portions. Roll each portion of dough into a 10 to 12-inch circle on a lightly floured surface. Spread a thin layer of the chocolate filling on each circle. Cut each circle into 8 wedges. Roll each wedge, starting with the wide end. Place the cookie point-side down on the prepared baking sheet.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Make the Pastry Shell.
• Combine the flour and salt in a medium bowl. Add the pieces of butter and toss to coat with flour. With a fork or pastry cutter, blend the butter into the flour until the mixture looks like coarse meal. Sprinkle 3 tablespoons cold water over the mixture and quickly stir with a fork just until a dough forms. Use the last tablespoon of water only if necessary. Gather up the dough with your hands and shape it into a disc. Cover the dough with plastic and chill for one to two hours.
• Preheat an oven to 475° F (240° C). On a floured pastry cloth, roll out the dough into a large circle and fit into a pie or tart pan. Trim and shape the edges of the pastry as desired. Prick the pastry all over with a fork and bake in the hot oven for about 7 to 8 minutes, just until the dough starts to set. Remove the shell from the oven and set aside.
• Prepare the Filling.
• Heat the olive oil in a skillet and add the onions. Add a pinch each of salt, pepper and sugar. Saute the onions over medium-low heat until tender and caramelized, about 20 to 30 minutes. Stir in the parsley and chives and transfer the onions to a pre-baked pie shell. Break the cream cheese into small bits and scatter it over the onion mixture. (Also add any chopped meat, if using.).
• Bake the Quiche.
• Preheat the oven to ° F (190° C). In a medium bowl, beat the eggs with a fork, then beat in the milk, cream and seasoning. Pour the egg mixture into the pie shell and place in the oven. Bake for 30 to 40 minutes, or until set and nicely colored. Serve warm.