- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 2 yellow onions, peeled, sliced
- 2 red onions, peeled, sliced
- 1 Teaspoon salt
- Freshly ground pepper
- 2 Tablespoons balsamic vinegar
- 1 Cup goat cheese
- 1 Cup creme fraiche
- 1 Tablespoon chopped fresh thyme
Heat oil and butter in a large skillet.
Add onions, 1/2 teaspoon salt and pepper to taste; cook, stirring occasionally, until onions are caramelized, 20-30 minutes.
Add balsamic vinegar, stirring up browned bits from the bottom of the skillet.
Combine the onions with the goat cheese, creme fraiche, thyme, the remaining 1/2 teaspoon salt and pepper to taste in a medium bowl.
Stir, allowing the warm onions to help melt the goat cheese.
Cover; refrigerate 2 to 12 hours.
Let stand at room temperature until softened slightly before serving.