January 15, 2015

Balsamic Roasted Onions with Gorgonzola


Sooooo, yes.  I am still in the process of posting recipes from the Elite Eight round of the Thanksgiving Side Dish Challenge.  Sometimes, maybe, quite possibly I am a bit ambitious when it comes to -- well, anything.  I put too much on my plate.  Literally and figuratively. ;-)  Without further ado, here is one of the last recipes from the challenge - super easy, but super fancy.

What You'll Need:
  • 1/2 cup extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 2 tablespoons teriyaki sauce
  • 2 cloves garlic, minced
  • 2 tablespoons Parmesan cheese
  • Salt and pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon sugar
  • 3 white onions
  • 6 ounces Gorgonzola cheese
  • Chopped fresh herbs, garnish (optional)

1.  Whisk first nine ingredients in a mixing bowl.  Slice onions into 3-4 thick-cut rings, leaving the outside layers intact, removing a small portion of the inside layers to leave a small hole in the middle.  Coat all rings in marinade and let sit for about 20 minutes.  Place on a baking sheet and roast for 20 minutes on 375 degrees.  Your onions should start to caramelize and brown.

2.  Remove onions from oven and fill holes with crumbled Gorgonzola cheese.  Change oven to broil and cook for 4-5 minutes, until the cheese bubbles and begins to brown.  Remove from oven and sprinkle with fresh herbs.  Enjoy with crusty Italian bread!





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