Whipped Goats Cheese, Caramelised Onions and Basil

Whipped Goats Cheese, Caramelised Onions and Basil
Goats cheese and caramelised red onions are a favourite combo - they're a marriage of flavours - in a salad, on a waffle, or on some crusty sourdough toast. This will last at least a week in the fridge - it makes the perfect picnic, quick lunch or snack!
Icon_cookingtime_grey Created with Sketch. 35 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Whipped Goats Cheese, Caramelised Onions and Basil

Ingredients

Whipped goats cheese:

200g Soft goats cheese

1 tbsp Olive oil

3 tbsp Double cream (it does work without)

Chopped garlic, half a clove

Ground black pepper

Fresh basil

Caramelised red onions:

2 Red onions, there'll be some left for a rainy day

3 tbsp Red wine vinegar

2 tbsp White sugar

3 tbsp Olive oil

How to make

For the goats cheese:

  1. Take the goat's cheese out at least 1 hour before starting so it softens. Carefully slice off the rind; doesn't matter if some is left over.

  2. Mash the cheese in a bowl with the back of a fork, add the oil, garlic and black pepper, mix and leave covered on the side.

For the caramelised onions:

  1. Peel and slice the onions as thin as you can.

  2. Heat the pan and add the oil. Once hot, add the sliced onions and fry until the onions begin to slightly brown. Turn the heat right down and gently fry for 25 minutes, stirring regularly. Add a splash of oil if it drys out.

  3. Add the vinegar and sugar to the pan and cook on a low heat for another 5 minutes. For the next 5 minutes turn the heat right up again and fry, keeping a close eye. Take off heat and let cool.

  4. Everything is now ready, spread your whipped goats cheese on a wedge of sourdough, top with caramelised onions, fresh grind of black pepper and basil

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