Caramelized onions are truly magic in the kitchen. In my opinion, they can add a whole new layer of flavor to any recipe. If you know me, you know how much I love to make easy appetizers, especially alongside one of my signature cocktails. My goat cheese and caramelized onion spread is perfect for any occasion. Serve it with a side of my wood-smoked chili pita chips for the ultimate pre-dinner snack.

This spread is so versatile. You could make bruschetta with it, use it as a stuffing for chicken, or make mini pita pizzas. I recommend making this goat cheese spread a day in advance so that all of the rich flavors from the caramelized onions and roasted garlic can work their magic. You should always serve this creamy dip at room temperature so it spreads easily, while the pita chips are best when they’re toasty and warm.

Goat Cheese and Caramelized Onion Spread with Chili Pita Chips

Print Recipe Goat Cheese and Caramelized Onion Spread with Chili Pita Chips

Servings: cups

Ingredients

For the Goat Cheese Spread:

Caramelized Onions recipe follows
11 ounces soft mild goat cheese at room temperature
2 tablespoons Roasted Garlic Puree recipe follows
2 tablespoons crème fraiche optional
¾ teaspoon crumbled herbes de Provence
Freshly ground black pepper
¼ cup julienned drained oil-packed sun-dried tomatoes optional
2 tablespoons fresh oregano leaves optional

For the Caramelized Onions:

2 tablespoons olive oil
4 cups thinly sliced yellow onion from 2 8-ounce onions
¾ teaspoon herbes de Provence crumbled
½ teaspoon sugar
½ teaspoon salt

For the Roasted Garlic Puree:

2 large heads garlic about 1/2 pound total
2 small sprigs fresh rosemary
2 tablespoons dry white wine
2 tablespoons extra-virgin olive oil
1/4 teaspoon herbes de Provence crumbled

For the Chili Pita Chips:

2 cups wood chips preferably hickory, optional
1/3 cup olive oil
1 tablespoon Italian red chili paste
1/8 teaspoon salt
6 6- inch white or whole-wheat pita breads

Instructions

For the Caramelized Onions:

In a large, heavy skillet over low heat, warm the olive oil. Add the onions, herbes de Provence, sugar and salt. Cover and cook, stirring occasionally, until the onions are golden and juicy, about 30 minutes. Uncover the skillet and cook, stirring occasionally, until the onion juices have evaporated, 15 to 20 minutes. Raise the heat slightly and cook, stirring often, until the onions are lightly and evenly browned, another 10 to 15 minutes. Remove from the heat and cool slightly.

For the Roasted Garlic Puree

Position a rack in the middle of the oven and preheat to350F.
With a serrated knife, cut off the top quarter of the garlic heads, exposing the cloves inside. Set each garlic head in a 9-inch square of heavy-duty foil and partially draw up the sides. Lay the rosemary sprigs atop the garlic. Drizzle the wine and then the olive oil into and around the heads of garlic. Sprinkle the crumbled herbs over all. Enclose the garlic tightly in the foil.
Set the packets on the rack and bake until the garlic inside the peels is very tender, 1 hour and 15 minutes. Cool the garlic to room temperature in the foil. Squeeze the softened garlic out of the peels into a sieve. Set the sieve over a bowl and force the garlic through it with the back of a spoon. Or, the garlic can be pureed in a small food processor.

For the Goat Cheese Spread:

In a medium bowl, combine the onion mixture, goat cheese, garlic puree, crème fraîche if you are using it, and the herbes de Provence. Season generously to taste with pepper and stir again. The mixture can be used immediately or covered and refrigerated for up to 3 days. Let it come to room temperature before using.
Scatter the sun-dried tomatoes and oregano over the goat cheese spread just before serving.
Use immediately, or drizzle with 1 teaspoon olive oil and refrigerate for up to 1 week.

For the Chili Pita Chips:

Prepare a hot charcoal fire or preheat a gas grill (medium-high). When the fire is hot, distribute the wood chips if you are using them. Position the grill rack about 6 inches above the heat.
In a small bowl, stir together the olive oil, chili paste and salt. Brush both sides of each pita bread with the chili mixture.
When the wood chips are smoking, lay the pita on the rack. Cover and grill, turning once, until lightly marked by the rack, 3 to 4 minutes total. Transfer to a cutting board and cut each pita into 6 equal wedges. Transfer to a napkin-lined basket and serve hot or warm.

Notes

You can also spread some of the goat cheese and caramelized onion mixture onto one whole grilled chile pita round. Then sprinkle with the sun-dried tomatoes and oregano, to make a personal pita pizza.

For extra-crispy chips, transfer them after cutting to a sheet pan and bake in a preheated 200°F oven for 10 to 15 minutes. Leftover chips will keep, tightly bagged and stored at room temperature, for several days. They’re great for snacking and a lifesaver when company drops in.