Blue Cheese And Caramelized Onion Squares Recipes

GRILLED PORTOBELLO, BLUE CHEESE AND CARAMELIZED ONION HOAGIE

Steps:

• For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour.
• For the onions: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water.
• For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise.
• Heat a grill pan over medium-high heat.
• Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side.
• For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar and a sprinkle of salt.

FRENCH ONION AND BLUE CHEESE TART

Steps:

• Start by cooking the onions. They need to be cooked slowly on low heat, so it's best to begin with those.
• Melt the butter in a large nonstick frying pan-we have a load of onions to cook. When the butter has melted, pick off the thyme leaves and add, then add the garlic and onions. Mix everything together.
• Now add the pepper, salt, and sugar and mix. Cook on medium heat for 30 minutes, stirring occasionally, until you have onions that look like the kind you would only eat with a burger in a Sunday market at 6 a.m.!
• While that cooks, start on the pastry. Preheat the oven to 400°F. Line a baking sheet with some parchment paper or use the paper the pastry comes in and roll out the pastry onto the sheet.
• Using a knife, score a smaller rectangle ½ inch/1cm inside the pastry rectangle, making sure not to cut all the way through. Pierce the inner rectangle with a fork all over to allow the steam to escape when it bakes.
• Brush the edges with the egg and bake for 20 minutes, until golden all over.
• Take out and, using the back of a spoon, push down all the puffed-up pastry of the inner rectangle, creating a nice neat border.
• Take the blue cheese and crumble all over the inner rectangle of the pastry. Add the onions and scatter them all over till you have an even layer. Now bake for 15 minutes.
• Take out and let cool for 10 minutes before eating, sprinkled with the chives.

PASTA WITH CARAMELIZED ONIONS & BLUE CHEESE

Steps:

• Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
• Meanwhile, in a skillet on medium heat, warm the oil and cook the onions with the salt and pepper until soft, golden brown, and lightly caramelized. (The larger your skillet, the faster the onions will caramelize. In a 12- or 14-inch skillet, the process may take less than 10 minutes. In a smaller skillet in which the onions are crowded, it could take 20 minutes.) Add the wine, broth, or water and continue to cook on low heat, stirring occasionally, until the pasta is done. If the onions begin to stick, add some pasta-cooking water.
• When the pasta is done, drain it, reserving a cup of the hot water. Place the pasta in a serving bowl, add the onions (swirl some of the reserved water around in the skillet to get out every tasty bit) and the blue cheese, and toss together to melt the cheese and coat the pasta. Add more of the pasta-cooking water if you'd like it saucier. Serve hot.
• A salad with slightly bitter greens goes well with this sweet, rich pasta. Or toss endive with Toasted Pecan Vinaigrette (page 222). Peach Brown Betty (page 268) is a sweet ending.

CARAMELIZED ONION AND BLUE CHEESE ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes. Remove from pan with a spoon and drain on paper towels.
• In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.

BLUE CHEESE AND CARAMELIZED ONION SQUARES

Steps:

• Crust:.
• Preheat oven to 425°F.
• Mix flour, baking powder and salt in medium bowl to blend. Make a well in the centre of dry ingredients.
• Whisk milk,olive oil and melted butter in liquid measuring cup to blend.
• Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth.
• Roll out dough on lightly flour surface to 10x13 rectangle.
• Transfer dough to rimmed baking sheet. Re-form dough to fit pan. Pierce dough allover with fork.
• Let dough rest while preparing topping.
• Topping:.
• Melt butter with oil in large skillet over high heat.
• Add onions and cook until onions are soft and begin to brown,stirring frequently , about 10 minutes.
• Add rosemary, sugar and season to taste with salt and pepper. Reduce to medium and continue to cook until onion are soft and dark brown, stirring frequently, about 20 minutes. Cool.
• Spread onion mixture evenly over dough.
• Sprinkler with cheese.
• Bake until crust is golden and cheese is bubbling, about 20 minutes.
• Let Cool.
• Cut into squares and serve.