Ingredients with Measurements:
- 1 Formaggetta di Bonassola cheese (about 8 oz)
- 2 large onions, sliced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a skillet, heat olive oil and butter over medium heat.
3. Add sliced onions and cook until they start to soften, about 5 minutes.
4. Add brown sugar and balsamic vinegar and cook until onions are caramelized, about 20 minutes.
5. Remove from heat and stir in fresh thyme leaves. Set aside.
6. Cut off the top of the Formaggetta di Bonassola cheese and place it in an oven-safe baking dish.
7. Bake the cheese for 15-20 minutes, until it is soft and gooey.
8. Remove the cheese from the oven and top with the caramelized onions.
9. Serve immediately with crackers or bread.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 12g
Protein: 10g
Substitutions for ingredients:
- Formaggetta di Bonassola cheese can be substituted with any soft, creamy cheese.
- Fresh thyme leaves can be substituted with dried thyme.
Variations:
- Add chopped walnuts or pecans to the caramelized onions for added crunch.
- Top the cheese with sliced figs or grapes for a sweet twist.
Tips and tricks:
- Make sure to use an oven-safe baking dish to avoid any accidents.
- Serve the cheese immediately after baking for the best texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 375°F for 10-15 minutes, until warmed through.
Presentation ideas:
Serve the cheese on a wooden board with crackers and sliced bread.
Garnishes:
Garnish with fresh thyme leaves.
Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the cheese is not soft and gooey after baking, put it back in the oven for a few more minutes.
Food safety advice:
Make sure to use clean utensils and cookware to avoid any contamination.
Food history:
Formaggetta di Bonassola is a soft cheese from the Liguria region of Italy.
Flavor profiles:
Creamy, tangy, sweet, and savory.
Serving suggestions:
Serve as an appetizer or as part of a cheese board.
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Region: Italian