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Serendipity is Baked Caramelized Onions + Tomatoes with Taleggio

June 6, 2012 by Joan Nova in Appetizers, Bread, Pizza, Flatbreads, Italian, Recipe Development, Vegetables | 12 Comments

I love serendipitous moments, especially when they emanate from the kitchen.

My most recent serendipitous moment came as I was prepping an antipasto table … you know, a variety of tasty little dishes like the crustless artichoke and chard pie I posted the other day, caponata, roasted peppers, artisanal cheeses, crusty bread, and assorted other Italian delicacies to accompany a couple of varieties of wine.

An antipasto table is a great way to entertain because everyone loves it (especially me)
and everything can be done well in advance.

Back to my ‘moment’. With everything prepped and time to spare,  I looked around the kitchen and spotted a sweet Vidalia onion and some plum tomatoes sitting in the vegetable basket and a new item for the antipasto table was born.

•     •    •

I was not standing on solid ground as I’d never made this particular dish before, but I had a sense it would turn out well. I just didn’t know how well! The photos don’t do it justice but you trust me, don’t you?  This was a true moment of serendipity!  It’s a dish I will do again … and again. Next time, however, I’ll make a bigger batch and keep it in a jar in the refrigerator because a spoonful would make a wonderful base to a wide variety of dishes.

Baked Caramelized Onions + Tomatoes with Talleggio
 
Ingredients
  • 1 sweet onion sliced thin
  • 2 plum tomatoes sliced thin
  • fresh herbs (I used oregano, lemon verbena)
  • 2 ozs taleggio cheese
  • splash of dry Vermouth
  • olive oil
  • dry seasonings
  • almonds (chopped)
  • rosemary crushed
  • panko
How To
  1. Saute onions and tomatoes slowly in skillet on stove top till caramelized.
  2. Add splash of dry Vermouth and cook down.
  3. Mash lightly with back of fork to break up any large pieces.
  4. Put in baking dish and mix in taleggio cheese.
  5. Top with a little panko crumbs, chopped almonds, salt+pepper, and crushed rosemary.
  6. Bake about 15 minutes at 350 till cheese bubbles up.
  7. (Perhaps a minute under broiler to brown crumbs if needed.)

 

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!

12 Comments

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  1. I absolutely LOVE caramelized onions! I always put them out as a topping when we have a barbecue. Sometimes I make them spicy, or vinegary, or extra sweet. I could eat them by the spoonful (and often do)! But I’ve never had them quite like this and I really can’t wait to try it!
    the wicked noodle recently posted..i’ll take a salted caramel sauce, straight upMy Profile

  2. I certainly trust you–and would just love to be at your table to see what the rest of the antipasti looked like! This looks grand. And I can identify with that feeling so well of not standing on firm ground but feeling in my gut that all would turn out well.
    Flavors of the Sun recently posted..Olives, Preserved Lemons, and a Moroccan TagineMy Profile

  3. Buela says:

    Trust me it was delicious !

  4. Of course I trust you…We must try this when you come for a visit and we have a drink in the garden…
    Platanos, Mangoes and Me! recently posted..WELCOME TO THE GRAND OPENING OF CIAO FIORE – THE 5 STAR MAKEOVER COOKING GROUP ‘RESTAURANT WARS” COMPETITIONMy Profile

  5. Katie says:

    This sounds fantastic! It’s fun to act on a culinary whim/impulse, and even better when it turns out just as you’d imagined (or better!). I’d love to whip this up for a picada, the Argentine version of an antipasto spread.
    Katie recently posted..2012 Argentine Recipe ContestMy Profile

  6. sippitysup says:

    Of course I trust you I can taste in my mind and it’s perfect. GREG
    sippitysup recently posted..Mint Julep Garden PartyMy Profile

  7. A friend of mine who entertains a lot does nothing but “antipasto tables”…they are so good and easy to prepare. Simplicity often rules in the kitchen and I see you’ve outdone yourself again Joan…love anything cheesy!
    Peter G | Souvlaki For The Soul recently posted..Pumpkin, Feta and Chive SconesMy Profile

  8. I am absolutely trust you Joan and can see this would be just serendipitously delicious!

    Love your mix and match when it comes to food :)

    chow :) DEVAKI @ weavethousandflavors
    Devaki @ weavethousandflavors recently posted..Southwestern Chipotle Shrimp Cocktails with a Spicy KickMy Profile

  9. Lori Lynn says:

    Sounds like a terrific app.
    Do you really need to ask if we trust your fabulously creative cooking skills :) your site is always uber-inspirational!
    LL
    Lori Lynn recently posted..Meyer Lemon Arancini, Flower Confetti, ParmesanMy Profile

  10. Born27 says:

    I love onions and this Baked Caramelized Onions + Tomatoes with Talleggio looks amazing. Makes me want to dive in for a bite. I will surely try this. Thanks for the recipe and i’m looking forward to read more from you.

  11. bellini says:

    I know you are enjoying the streets of Barcelona Joan, but I couldn’t resist commenting on these tasty bites. Enjoy!!!!!

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