Name: Asiago Cheese with Glazed Cipolline Onions
Yield: serves 4
Ingredients: 1 1/2 pounds cippoline onions, skins on; 3/4 cup dry sherry; 1/3 cup raisins; 3 tablespoons honey; 1 1/2 tablespoons unsalted butter; Juice of 1 orange; 1 teaspoon chopped fresh thyme; Kosher salt and cracked black pepper; 1 tablespoon sherry vinegar; 1/2 pound Asiago cheese; Four 1/4-inch slices baguette, toasted and brushed with extra virgin olive oil

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Asiago Cheese with Glazed Cipolline OnionsCookbook cover image courtesy of Random House

This cheese course is one I frequently serve to guests at home, and every time it's enthusiastically received. Asiago is a little softer than aged Parm, with a nutty, sweet flavor that is gorgeous with glazed onions. I also find it's a fantastico red wine cheese, and goes quite nicely with a dessert Sauternes.

Recipe notes

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