Winter cheeseboard with honey butter and onion compote

number of people

6 persons Serves 6

preparation time

30 minuten PT30M


  • For the onion compote:
  • 2 red onions
  • 1 clove of garlic
  • 2 sprigs thyme
  • 1 Tbsp olive oil
  • 2 Tbsp honey
  • 150 ml white wine
  • Salt and pepper
  • For the honey butter:
  • 3 sprigs of rosemary
  • 1 generous Tbsp honey (with comb)
  • 100 g soft butter
  • ½ tsp dried lavender
  • ¼ tsp sea salt
  • For the rest:
  • 150 g Bettine No3
  • 150 g Emmi Kaltbach Creamy
  • 4 fresh figs
  • 1 baguette

kitchen equipment


Are you serving a merry cheeseboard during the upcoming holidays? Then you should definitely try making your own onion compote and perhaps the most delicious: honey butter. In combination with the Bettine No3 and a piece of Kaltbach creamy’s sooo good!

For the compote, slice the red onions into rings and finely chop the garlic. Remove the sprigs from the thyme.
Heat a small saucepan and sauté the onions, garlic and thyme in the olive oil for four minutes. Add the honey and deglaze with the white wine. Season with salt and pepper. Reduce to a thick compote.
Meanwhile, for the butter, finely chop the rosemary and break the honeycomb into pieces. Mash the lavender and salt through the butter.
Spoon the compote and butter into bowls. Serve on a board with the cheeses. Cut the baguette into slices and the figs into slices and serve.

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