Fig Caramelized Onion And Goat Cheese Gallette Recipes

Steps:

• Heat a skillet over medium heat; add oil. Add 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 cool.
• While the onion is cooling, cut the figs lengthwise into 1/4-inch rounds.
• Layer 1/4 teaspoon goat cheese, 1/4 teaspoon caramelized onions, and 1 or 2 fig slices on each cracker.

Steps:

• In a large skillet, heat 2 tablespoons butter over medium heat. Add onions, sugar and salt; cook and stir until softened, about 15 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally., Meanwhile, place figs, water and honey in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until liquid is almost evaporated, about 20 minutes., Preheat panini maker or indoor electric grill. Layer 6 slices of bread with Asiago cheese, prosciutto, goat cheese, caramelized onions and figs; top with remaining bread. Spread outsides of sandwiches with remaining butter., Cook sandwiches, covered, until bread is browned and cheese is melted, 4-5 minutes. If desired, drizzle with balsamic glaze.

Steps:

• For Caramelized Onions: Caramelize onions in butter or oil, salt and pepper over low heat for about 45 minutes until golden brown. Add balsamic vinegar near end and saute over medium until evaporated. Adjust salt and pepper if needed. Set aside and cool completely. For Figs: Combine balsamic vinegar, port or wine, and pepper. Simmer until thickened into a syrup and reduced by about 1/2 to 2/3. Add figs to syrup, toss to coat, and allow to soak for 5-10 minutes. For Cheese Filling: In stand mixer cream together the goat cheese and cream cheese. Mix in the honey, lemon zest, liqueur (if using), thyme and pepper. Beat egg lightly and add half of it to the cheese mixture (reserve other half for pastry egg wash). Chill mixture until firmed up. To Assemble: On lightly floured surface roll out dough into large rectangle (about 16x12 inches or so plus extra for trimming). Transfer to baking sheet lined with parchment paper. Spread cheese filling in a 3 to 4 inch wide strip lengthwise down the middle of the pastry, leaving 1 to 2 inch border on the ends. Sprinkle top of cheese with a third of the fennel, thyme, and walnuts. Spread caramelized onions on top of the cheese and top with another third of the fennel, thyme and walnuts. Drain the fig mixture if any liquid remains, spread them over the onions layer, and top with the remaining fennel, thyme and walnuts. Fold the short edges up over the filling and crimp together to seal ends. Cut diagonal slices to form strips about 1 1/2 inches wide down the length of the sides, leaving 2 inches uncut space around the filling. Fold first one side and then the other over the filling. Interweave the strips to form a braided top. Brush entire surface of pastry with egg-wash, and chill 30 minutes in refrigerator while oven preheats. Preheat oven to 400 degrees. Bake chilled pastry for 30-40 minutes until golden brown. Cool on wire rack and serve at room temperature.

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.

Steps:

• Prepare the dough: In a large bowl, whisk together flour, sugar, 1 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours.
• Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.
• Heat the oven to 375 degrees. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process.
• Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing. Top with remaining thyme leaves, for garnish.

Steps:

• In a large skillet, heat oil over medium. Add onions, and season with salt and pepper. Cover, and cook, stirring occasionally, until onions have softened, 8 to 10 minutes. Uncover; cook until onions are golden brown, 10 to 12 minutes more (if skillet begins to darken, add cup water).
• Dividing evenly, spread cheese on 4 bread slices. Top with onions and figs; sandwich with remaining bread.