Roasted Onion and Comté Cheese
recipe

A delightful and flavorful side dish that combines roasted onions and melted Comté cheese. Perfect as an accompaniment to meat dishes or as a tasty snack.
Preparation Time: 1.5 hours
Serving Size: 8-10

Ingredients:

- 4-6 large onions
- 1 cup dry white wine
- 1.5 tsp sherry vinegar
- 2 tbsp good olive oil
- Good herb salt (e.g., profumo del chiantia)
- Black pepper (to taste)
- Approximately 150 g Comté cheese or aged Appenzeller
- Extra good olive oil for finishing (optional)

Instructions:

1. Peel the onions and cut them into large wedges.
2. Sear the onion wedges in a dry, hot skillet for about 3 minutes on each side until they are deeply golden brown, turning them carefully halfway through.
3. Remove the skillet from the heat and pour in the white wine and sherry vinegar.
4. Transfer the onions gently to a baking dish and pour all the liquid from the skillet over them.
5. Season the onions with herb salt and black pepper. Cover the dish with foil and let it bake in a preheated oven at 180°C (350°F) for about an hour, until the onions are soft but not mushy.
6. Let the onions cool and check the seasoning for salt and pepper.
7. Just before serving, slice the Comté cheese over the top of the onions using a vegetable peeler or cheese slicer.
8. If desired, drizzle with extra olive oil before serving.
Serve as a side dish or as a shareable tapas-style appetizer.
Nutritional Information (per serving):
- Calories: 150 kcal
- Protein: 4 g
- Carbohydrates: 8 g
- Fat: 12 g
- Fiber: 1 g

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