One of Spain's winning combinations comes to life in these goat cheese and caramelized onion pintxos. These beautiful, bite-sized morsels are packed with flavor, and are the perfect starter for any meal!
Want to try other pintxo recipes? Don't miss these recipes for fried goat cheese with honey, gilda (Spain's first pintxo), or these other classic pintxo recipes.
Introduction
Nothing tops the genius of pintxos. These small slices of crusty bread topped with delicious savory morsels are an amazing way to eat your way through the evening. They're the number one reason I visit the Basque Country (trust me, it's not the weather)!
In fact, pintxos are one of the reasons that San Sebastian is one of the world's foodie capitals! Every bar in the city is known for at least one or two of these small bites. Pintxos can be anything from simple ham and cheese bites to artistic creations with unusual seafood (txangurru, anyone?).
But of all the pintxos in the city, my favorite has always been queso de cabra con cebolla caramelizada. It's made from good bread topped with creamy goat cheese and sweet caramelized onions. It's easy, delicious, and quick to make when you have unexpected company on the way!
Ingredients
This caramelized onion and goat cheese pintxo recipe only needs a few simple ingredients. Here's the key ingredients in this simple appetizer!
- Goat Cheese: Use good-quality goat cheese for a wonderfully creamy texture and flavor! If you live near a dairy goat farm, you might be able to get fresh, locally-made cheese, which would be amazing in these pintxos.
- Onion: I like to use regular yellow onions in this recipe. A touch of vinegar and sugar helps them slowly caramelize into a delicious, golden brown topping!
- Sliced Bread: Use a freshly baked baguette or similar bread for this recipe. Don't use anything stale or frozen; the texture and flavor will be lacking.
- Fresh Rosemary: This not only makes a beautiful garnish for the pintxos, but also complements the creamy cheese and rich onions perfectly.
See recipe card for full information on ingredients and quantities.
How to Make Caramelized Onion & Goat Cheese Pintxo
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Heat a little olive oil in a skillet over medium high heat, then add the onions and cook until softened, about 10 minutes. Be sure to stir frequently. (image 1)
- Reduce the heat to medium-low and add the salt, sugar, and vinegar. Stir well. (image 2)
- Continue cooking the onions until they are a deep, dark brown and taste sweet, about another 30 minutes. Stir every 4-5 minutes and add a splash of water occasionally to prevent burning. (image 3)
- Meanwhile, toast the baguette slices in a 325°F (160°C) oven until golden brown, about 6-8 minutes. (image 4)
- Prepare the pintxos by spreading a little goat cheese on each slice of toast. (image 5)
- Top with a spoonful of the caramelized onions. (image 6)
- Garnish each pintxo with a small sprig of fresh rosemary. (image 7)
- Serve these tasty morsels at room temperature and enjoy! (image 8)
Recipe FAQs
Goat cheese, Brie, or melted Gruyère or provolone would all be tasty cheese pairings with caramelized onions. However, in this recipe, I highly recommend using goat cheese for its creamy texture and mild flavor.
The standard pairing with goat cheese is often fruit--whether in jams, compotes, or conserves. But I think that combining it with caramelized onions, toasted bread, and a hint of fresh rosemary in this tempting pintxo is one of the best ways to serve goat cheese!
Serve
Although these caramelized onion and goat cheese pintxos are great on their own, they're even nicer when served with a spread of other tempting pintxos and tapas for a special feast.
Serve these pintxos along with other Spanish favorites, like ham-wrapped roasted asparagus, marinated anchovies, gambas al ajillo (shrimp with garlic), bacon-wrapped dates, and pinchos morunos (beef skewers).
Expert Tips
- Take time to caramelize the onions properly; it's crucial in building the flavor. Leave a splash of water in the pan to keep the onions from burning when you turn your back.
- Since this recipe takes only a few things, there's not much room to hide poor quality ingredients. Use good fresh, crusty bread (nothing frozen or stale), and good chèvre goat cheese.
- This recipe makes 12 pintxos, but you can easily double it for larger groups.
Goat Cheese and Caramelized Onion Pintxo
Ingredients
- 1 tablespoon olive oil
- 1 large onion thinly sliced
- 1 pinch salt
- 1 ½ teaspoons brown sugar
- 1 ½ teaspoons sherry vinegar or balsamic vinegar
- 12 slices French baguette cut ½-inch thick
- 4 ounces chèvre goat cheese
- 2 sprigs fresh rosemary optional, for garnish
- toothpicks for serving optional
Instructions
- Heat a large skillet over medium-high heat and add the olive oil. When heated through, stir in the onions and cook for 10 minutes, stirring frequently.
- Reduce the heat to medium-low and add the salt, sugar, and vinegar. Cook for about 30 minutes, stirring every 4-5 minutes, or until the onions are a deep, dark brown and taste sweet and soft. Add a splash of water to the pan occasionally so they don't burn. Let them cool for at least 10 minutes.
- Meanwhile, heat the oven to 325°F (160°C). Spread the baguette slices on a baking tray and bake until lightly toasted, about 6-8 minutes.
- To prepare the pintxos, top each slice of bread with a heaped teaspoon of onion and a heaped teaspoon or large slice (depending on the type) of goat cheese. Garnish with a few rosemary leaves and serve at room temperature.
Notes
- Take time to caramelize the onions properly; it's crucial in building the flavor. Leave a splash of water in the pan to keep the onions from burning when you turn your back.
- Since this recipe takes only a few things, there's not much room to hide poor quality ingredients. Use good fresh, crusty bread (nothing frozen or stale), and good chèvre goat cheese.
- This recipe makes 12 pintxos, but you can easily double it for larger groups.
Nutrition
Photography by Giulia Verdinelli
Gaudi lover
Made these as part of 2022 Christmas Day tapas. Lovely to look at, delicious, and easily made. They also hold up well in the refrigerator (if there are any leftovers 🙂 ).
Lynn Bean
Great recipe. We love them and make them frequently.