Go Back
–+ servings
caramelized onion and goat cheese pinxto slices.
Print Recipe
5 from 4 votes

Goat Cheese and Caramelized Onion Pintxo - A Quick and Easy Basque Classic!

This goat cheese and caramelized onion pintxo is a quick and easy appetizer perfect for when you need to impress guests in a hurry! It's a San Sebastian pintxo bar classic, and is sure to go down well.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Appetizer
Cuisine: Spanish
Servings: 12 servings
Calories: 123.85kcal
Author: Lauren Aloise

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
US Customary - Metric

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

Calories: 123.85kcal | Carbohydrates: 16.74g | Protein: 4.89g | Fat: 4.04g | Saturated Fat: 1.72g | Polyunsaturated Fat: 0.59g | Monounsaturated Fat: 1.46g | Cholesterol: 4.35mg | Sodium: 236.35mg | Potassium: 56.55mg | Fiber: 0.83g | Sugar: 2.46g | Vitamin A: 98.29IU | Vitamin C: 0.68mg | Calcium: 49.46mg | Iron: 1.32mg