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Asiago Cheese with Glazed Cipolline Onions

Asiago Cheese with Glazed Cipolline Onions

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This sophisticated vegetarian starter features honey-glazed cipolline onions paired with the sharp, nutty notes of aged Asiago cheese. The onions are gently simmered in a rich mixture of dry sherry, orange juice, and fresh thyme, creating a glossy, sweet-and-sour glaze that beautifully complements the creamy texture of the cheese. The addition of plump raisins provides a lovely burst of sweetness, making this a truly memorable small plate for dinner parties.

Perfect as a refined appetiser or a decadent addition to a cheese board, this dish is best served at room temperature to allow the complex flavours to develop fully. Accompanied by crisp, olive oil-brushed baguette slices, it offers a wonderful balance of textures. It is an excellent choice for those seeking a vegetarian option that feels both indulgent and professionally crafted for any special occasion.

Ingredients for Asiago Cheese with Glazed Cipolline Onions

675g cippoline onions, skins on
180ml dry sherry
80ml raisins
3 tablespoons honey
1 1/2 tablespoons unsalted butter
Juice of 1 orange
1 tesked hackad färsk timjan
Kosher salt och krossad svartpeppar
1 tablespoon sherry vinegar
230g Asiago cheese
Four 1/4-inch slices baguette, toasted and brushed with extra virgin olive oil

How to make Asiago Cheese with Glazed Cipolline Onions

Bring a large saucepan of lightly salted water to a boil. Cook the onions, with their skins, over high heat for 2 to 3 minutes, just until they begin to soften. Drain and set aside to cool. When cool enough to handle, slice off the root ends and remove the papery onion skin; leave whole.
In a sauté pan, mix the sherry, raisins, honey, 3 tablespoons water, the butter, orange juice, and thyme. Add the onions and bring to a simmer over medium-high heat. Reduce the heat to maintain a simmer, cover, and cook for 15 to 20 minutes, until the onions are tender when pierced with a small sharp knife. Adjust the heat as needed to maintain the simmer.
Remove the cover, season to taste with salt and pepper, and simmer for 2 to 4 minutes longer, or until the sauce reduces almost to a glaze. Stir the onions occasionally so they colour evenly. Remove from the heat and let the onions cool slightly in the pan. Stir in the vinegar and set aside to cool to room temperature.
Cut the cheese into four equal pieces and put each on a plate. Mound the onions next to the cheese. Serve with a baguette slice.

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