Best Caramelized Onion Rosemary And Pine Nut Topping Recipes

FIG TART WITH CARAMELIZED ONIONS, ROSEMARY AND STILTON

Fig Tart With Caramelized Onions, Rosemary and Stilton image

I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust - one that I didn't have to make. The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the end brings out the sweetness of onions and figs.

Provided by Melissa Clark

Categories pies and tarts, appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large onions (1 1/2 pounds), halved lengthwise and thinly sliced
1 sprig rosemary, more for garnish
Pinch sugar
1 teaspoon sherry vinegar
1/4 cup milk
1 egg
Flour for dusting
3/4 pound prepared puff pastry
1 pint fresh figs (3/4 pound), stemmed and cut in half lengthwise
1 1/2 ounces Stilton cheese, crumbled (about 6 tablespoons)
2 tablespoons pine nuts
Good-quality honey for drizzling, optional

Steps:

In a large skillet over low heat, melt butter with oil. Add onions, rosemary and sugar. Cook, tossing occasionally, until onions are limp and golden brown, 30 to 40 minutes. Stir in the vinegar, scraping any browned bits from bottom of pan.
In a small bowl, whisk together the milk and egg until smooth. Stir in the onions. Preheat oven to 400 degrees. Line an 11 by 17-inch baking sheet with parchment paper. On a lightly floured surface, roll out pastry to a 9 by 12-inch rectangle. Transfer to baking sheet.
Use a fork to spread onion mixture evenly over pastry (let excess egg mixture drip back into bowl), leaving a 1-inch border. Arrange figs, cut-side up, in even rows on onion mixture. Scatter cheese and pine nuts over figs. Use a pastry brush to dab edges of tart with egg mixture. Gently fold over edges of tart to form a lip and brush with more egg mixture.
Bake until pastry is puffed and golden, 25 to 30 minutes. Serve, sprinkled with rosemary needles and drizzled with honey, if desired, warm or at room temperature.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 18 grams, Carbohydrate 35 grams, Fat 28 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 253 milligrams, Sugar 11 grams, TransFat 0 grams

BAKED BRIE A LA REE

Baked Brie a la Ree image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons pine nuts
4 tablespoons butter
1 large yellow onion, sliced thin
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
One 8-ounce wheel of brie, chilled
1 tablespoon fresh Italian parsley leaves
2 teaspoons fresh oregano, minced
6 carrots, peeled and cut into sticks

Steps:

Preheat the oven to 325 degrees F.
Heat a cast-iron skillet over medium-low heat. Toast the pine nuts for 3 minutes, stirring occasionally. Remove from the skillet and set aside.
Add the butter to the skillet and throw in the onion, thyme and rosemary. Season with the salt and pepper and cook, stirring occasionally, until golden and caramelized, about 18 minutes. Remove from the skillet and set aside.
Meanwhile, with a serrated knife, cut off the top rind of the round of Brie, discarding when done. Put the Brie in a small cast-iron skillet or casserole dish. Cover the skillet with foil and bake for 25 minutes.
Remove the foil, top with the caramelized onions and return to the oven until the cheese has melted and there is slight color around the edges, an additional 10 to 15 minutes. Garnish with the pine nuts, parsley and oregano and serve with the carrot sticks.