Ingredients for 4 people
2 Linea Osella cheeses
4 Tropea onions
40 g of extra virgin olive oi
2 teaspoons of sugar
1 spoon of balsamic vinegar
20 g of sliced almonds
salt, black pepper and fresh thyme
Peel the onions, cut them in half and then into small wedges, gently frying them in a non-stick pan with the oil, adding salt and pepper to taste, for about five minutes, stirring.
Add the sugar and vinegar, leave to evaporate slightly. Cover the pan with a lid and leave to cook on a low heat for 10 minutes.
Flavour with the fresh thyme and sliced almonds.
Serve the Linea cheeses covered with the glazed onions and accompany with toast.