Friesago

Friesago-Style Pan-Seared Cheese with Caramelized Onions

Friesago is a little-known American regional cheese modeled on Old World farmhouse traditions, with a creamy, slightly tangy profile that melts into a golden crust. This simple preparation lets the cheese star, paired with sweet caramelized onions and crusty bread.

Prep

10 min

Cook

35 min

Total

45 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •450 g (1 lb) Friesago cheese, substitute: a young gouda or mild Havarti if Friesago is unavailable
• •30 g (2 tbsp) unsalted butter
• •15 ml (1 tbsp) olive oil
• •2 whole (2 medium) yellow onions, halved and thinly sliced
• •1 pinch kosher salt
• •1 pinch freshly ground black pepper
• •5 ml (1 tsp) fresh thyme leaves, optional, lightly chopped
• •15 ml (1 tbsp) apple cider vinegar
• •1 loaf crusty bread or toasted baguette, for serving
• •30 g (¼ cup) cornstarch, for coating the cheese

Steps

1. 1 Cut the Friesago into 4 equal slabs about 1.5 cm (⅝ in) thick. Pat dry thoroughly with paper towels; surface moisture prevents browning.
2. 2 Toss the cheese slabs in cornstarch, shaking off any excess. This thin coating helps form a crisp golden crust.
3. 3 Heat 15 g (1 tbsp) butter with the olive oil in a heavy skillet over medium heat until the butter foams and just begins to brown.
4. 4 Add the cheese slabs in a single layer and sear 2–3 minutes per side, turning carefully with a spatula, until deeply golden and crusty. The center should feel soft when pressed but not fully liquid.
5. 5 Remove the cheese to a warm plate and tent loosely with foil to keep warm while you finish the onions.
6. 6 Add the remaining 15 g (1 tbsp) butter to the same skillet. Add the sliced onions, a pinch of salt, and cook over medium-low heat, stirring occasionally, for 18–22 minutes until deeply golden brown and jammy.
7. 7 Stir in the thyme and apple cider vinegar, scraping up the browned bits from the pan. Cook 30 seconds to evaporate the vinegar.
8. 8 Season the onions with salt and pepper to taste.
9. 9 Place each seared cheese slab on a slice of toasted bread or alongside crusty bread, top with a generous spoonful of caramelized onions, and serve immediately while the cheese is still warm and soft in the middle.