Roasted Onions with Walnuts and Blue Cheese
Introduction
Onions are often part of the chorus in a dish, but this time we're bringing them to center stage. This is the perfect fall side dish to serve with pork tenderloin or roasted chicken.
Ingredients
1 large yellow onion
1 teaspoon dried rosemary
1 tablespoon plus 1 teaspoon balsamic vinegar
2 tablespoon chopped walnuts
1 tablespoon plus 1 teaspoon crumbled blue cheese
1 teaspoon dried rosemary
1 tablespoon plus 1 teaspoon balsamic vinegar
2 tablespoon chopped walnuts
1 tablespoon plus 1 teaspoon crumbled blue cheese
Directions
Preheat the oven to 400 degrees.
Line a baking sheet pan with parchment paper or a silicone liner. Remove the root and tip of the onion, peel away the outer skin and cut the onion horizontally into four thick slices.
Place each onion slice onto the pan and coat with nonstick spray. Top each with rosemary and bake for 20 minutes.
Open the oven and carefully pour 1 teaspoon vinegar over each onion slice. Bake another five minutes.
Remove the pan from the oven, top each stuffed onion with 1/2 tablespoon of walnuts and 1 teaspoon of blue cheese, and return the pan to the oven to bake another five minutes.
Remove from oven and serve immediately.
Serving Size: Makes 4 servings.
Line a baking sheet pan with parchment paper or a silicone liner. Remove the root and tip of the onion, peel away the outer skin and cut the onion horizontally into four thick slices.
Place each onion slice onto the pan and coat with nonstick spray. Top each with rosemary and bake for 20 minutes.
Open the oven and carefully pour 1 teaspoon vinegar over each onion slice. Bake another five minutes.
Remove the pan from the oven, top each stuffed onion with 1/2 tablespoon of walnuts and 1 teaspoon of blue cheese, and return the pan to the oven to bake another five minutes.
Remove from oven and serve immediately.
Serving Size: Makes 4 servings.
Number of Servings: 4
