“This is a dressed up version -- no onion soup mix here. From Erin Bailey of La Pomme de Pin by way of the Chicago Tribune. Needs a good twelve hours in the fridge for the flavors to ripen and then it should be brought to room temperature before serving (thus the long prep time).”
14hrs 45mins

Ingredients Nutrition


  1. Heat the oil and butter in a large skillet. Add the onions, 1/2 teaspoons of the salt and pepper to taste; cook, stirring occasionally, until onions are caramelized, 20-30 minutes.
  2. Add the balsamic vinegar, stirring up browned bits from the bottom of the skillet.
  3. Combine the onions with the goat cheese, creme fraiche, thyme, the remaining 1/2 teaspoons of the salt and pepper to taste in a medium bowl.
  4. Stir, allowing the warm onions to help melt the goat cheese.
  5. Cover; refrigerate at least 2 but preferably 12 hours.
  6. Let stand before serving to slightly soften and take the chill off.

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