Formaggi Con Marmellata Di Cipolle Recipe

Prepare onions

Peel and slice enough red onion to measure about 2 cups when thinly sliced. Aim for uniform thin half-moons so they cook evenly.

Cook aromatics

In a medium skillet set over medium heat, warm 2 tbs extra-virgin olive oil and 1 tbs butter until the butter melts and foams. Add the sliced onions and stir to coat.

Sweat and caramelize

Reduce heat to medium-low. Sprinkle 2 tbs granulated sugar and stir. Cook onions, stirring occasionally, until they soften and begin to deepen in color, about 15–20 minutes. If they begin to stick, lower the heat and add a splash (1–2 tbs) of water.

Deglaze and simmer

Increase heat to medium and add 2 tbs red wine to deglaze the pan, scraping any brown bits. Add 2 tbs red wine vinegar and 1 tsp balsamic vinegar. Stir and let the mixture simmer until most liquid reduces and the onions take on a jammy consistency, about 5–8 minutes.

Finish marmalade

Stir in 1 tsp finely chopped fresh rosemary (or 1/4 tsp dried), 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Taste and adjust sweetness or acidity with a pinch more sugar or a splash more vinegar. If the marmalade is too thick, stir in up to 2 tbs water to loosen. Remove from heat and let cool slightly; the marmalade will thicken as it cools.

Prepare cheeses

Bring all cheeses to room temperature (30–45 minutes before serving) to maximize flavor. Slice the pecorino into thin wedges, cut the Taleggio into small rectangles, tear the mozzarella or open the burrata and drain excess liquid, and break the Parmigiano-Reggiano into shards.

Arrange platter

On a serving board or platter, place cheeses spaced apart so guests can access each. Spoon the cooled red onion marmalade into a small bowl or dollop small mounds next to each cheese to encourage pairing. Place crackers or sliced bread in a nearby pile.

Add garnishes

Scatter the toasted walnuts or chopped pistachios near the cheeses, tuck fresh thyme or rosemary sprigs among the cheeses for aroma, and provide a small spoon for the marmalade. Offer a small dish of honey with a drizzle spoon for people who want extra sweetness.

Serving suggestions

Recommend pairings: a smear of Taleggio with a spoonful of marmalade and a nut; a crisp cracker topped with pecorino and marmalade; burrata with a tiny drizzle of honey and marmalade on the side; Parmigiano shards served with a dot of marmalade and crushed pistachio. Serve with a medium-bodied red wine or dry white.