The strong flavor of this sheep's cheese, toned down by the sweetness of the caramelized onion, is married perfectly with the fruity freshness of a young red Rioja wine.
.png.transform/rendition-xs/image_image%20(1).png "Feder")
Caramelized Onion with Zamorano Cheese
Preparation
Peel the onion, cut it in half and then slice it finely. Pour 30 ml of Spanish olive oil into a saucepan and heat it gently. Add the onion and let it cook slowly for 3-4 minutes. Add a pinch of salt. Keep the onion on the heat until it becomes translucent. Add the brown sugar and cook for 15 minutes and then pour in the vinegar. Increase the heat to medium and let it reduce for 5 minutes. Remove from the heat and let the caramelized onion cool. Prepare four slices of bread and toast them lightly. Put some of the caramelized onion on each piece of toast and place a thin slice of Zamorano cheese on top.
Preparation: Sonia Fuentes/©ICEX.
Nutritional Facts
Energy (kcal): 261
Energy (kJ): 1,091
Protein (g): 5.6
Fat (g): 12.4
Carbohydrates (g): 31.7
Fibre (g): 1.1
Calcium (mg): 113.8
Iron (mg): 1.1
Selenium (µg): 9
Information provided by: The Spanish Nutrition Foundation (FEN)
30 minutes
- 1 white onion
- 30 ml Spanish olive oil
- Salt
- 50 gr brown sugar
- 25 ml white wine vinegar
- 4 slices of bread, 1 cm thick
- 50 gr PDO Zamorano cheese
- 1 white onion
- 1.181 fl. oz Spanish olive oil
- Salt
- 1.764 oz brown sugar
- 1.005 fl. oz white wine vinegar
- 4 slices of bread, 1 cm thick
- 1.764 oz PDO Zamorano cheese
- 1 white onion
- 0.127 cup Spanish olive oil
- Salt
- 0.26 cup brown sugar
- 0.106 cup white wine vinegar
- 4 slices of bread, 1 cm thick
- 0.26 cup PDO Zamorano cheese
Wine match