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RECIPE: Blue Cheese Onions Gratin

17 years ago

I just typed this up for a friend of mine and so I thought I'd post it - its really quite yummy. I've made it a few times and we just had it last night with steak. Thanks, Debbie814 for surprising me with the gift of this cookbook a while ago, it was a great surprise!

BLUE CHEESE ONIONS GRATIN

(A zesty accompaniment to grilled or broiled steak)

2 large Spanish onions (about 1 pound)

6 ounces blue cheese, broken into pieces

6 tablespoons unsalted butter, at room temp

2 teaspoons Worcestershire sauce

1/2 teaspoon dried dill weed

Freshly ground black pepper

Preheat oven to 425 and position oven rack to the center of the oven. Generously butter a 9 x 13 baking dish.

Slice onions and place evenly in prepared baking dish. Mix remaining ingredients together and spread evenly over onions with a spatula.

Bake at 425 for 20 minutes, then broil briefly until top is browned and bubbly. (Watch carefully to avoid burning.)

Source: A Matter of Taste 1989, The Junior League Cookbook of Morristown, New Jersey

Woodie's Notes: I would say I "dollop" the cheese topping on, rather than spread it with a spatula and I have never needed to broil the top, it comes out fine for me after just baking so I omit that step, I don't think its necessary.

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Comments (14)

ginger_st_thomas
17 years ago
Oh, that sounds great. That's why I like Jr. League Cookbooks. I'll save that one.
ginger_st_thomas
17 years ago
About how many would this serve?
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Unfortunately I don't have copies on my computer and am too busy this week to search through the dis array of recipes here. But there are several I have made. My late husband was CEO or The Maytag Blue Cheese operation, and would receive many many recipes from customers....and he would bring some home and say "what do you thing of this?" It I thought it sounded interesting, I would make it we would try it and perhaps make it again and ask friends to try it and maybe file it to be included in a future mailing. So that partly explains why I have all there odd blue cheese recipes...(blue cheese peanut butter spread anyone?) There is one I recall that is equal parts blue cheese and butter, seasoned with garlic powder and some cayenne pepper, chilled and rolled into tiny balls, rolled in ground nuts or seasoned toasted bread crumbs and served as cocktail tidbits on tooth-picks. Another I am struggling with had pepperidge stuffing mixed in.....not remembering much more than that....seems as if butter and blue cheese were heated and melted together and stirred into the stuffing mix until all the cheesy, buttery fat was absorbed, them rolled into balls, chilled and served. I think the first one sounds better.....as I recall all the mix of stuffing and blue cheese flavors was not particularly good.
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woodie
Original Author
17 years ago
Ginger it says that it serves 4 but I think that as an accompaniment to a meat, my opinion would be it serves 8 people. Last night I made 1/2 of a large onion and we still had leftovers. Of course we also had the steak, mashed potatoes, mushrooms a veg and a salad.
becky_ca
17 years ago
This sounds really good - are Spanish onions red onions? I don't think I've ever seen any onions in our grocery store labeled as "Spanish".

Becky
lindac
17 years ago
That's also good made on top of a biscuit crust...butter the baking dish, make your biscuit dough and pat into the bottom of the dish no more than 1/2 an inch thick at the most..and proceed as above.
I don't use that much w'shire and use red pepper instead of black and add a crushed clove of garlic....or 2.
The biscuit absorbs all that greasey cheesey goo!...Yum!!
I use it as an appetiser.
Linda C
ginger_st_thomas
17 years ago
Becky, they aren't the red onions. Just use those big regular onions.
debbie814
17 years ago
Woddie, this recipe sounds like a winner. Glad you are finding the cookbook useful.
cpovey
16 years ago
Spanish onions are not red. They look like regular yellow onions, just larger. Flavor is about the same.

They are great for recipes that need a lot of onions cut up, as it is faster and easier to cut up a few large onions that a lot of smaller ones. Things like French Onion soup, goulash, etc.
caliloo
16 years ago
Oh YUM!

I am definitely hanging on to this one for the next steak fest!

Alexa
valorie
16 years ago
I think this would also be a good topping for hamburgers!! Blue cheese and onions? Yuuummmmyyyy!!!
woodie
Original Author
16 years ago
Linda, that's a great idea about the biscuit crust!

Speaking of Linda, LOL, here's another great blue cheese recipe that goes great with grilled beef.

Linda C's Blue Cheese Marinated Onions

Slice 4 sweet onions into a bowl and separate into rings.

Mix:

1/2 cup EVOO
2 T fresh lemon juice
1 tsp salt ( I omit that!)
3 oz crumbled Maytag Blue cheese

Mix and pour over onion rings and refrigerate for at least 8 hours....stirring occasionally.
dragonfly2
16 years ago
Oh Woodie I am salivating here.. that sounds delicious! I may buy some steaks and have it for tonight.. oh I am sooo suggestive! and by the way,, how the heck are you??
woodie
Original Author
16 years ago
Hi Dragonfly! I'm just fine, how the heck are YOU? Coming down the shore anytime soon?
dragonfly2
16 years ago
Yes Woodie, as a matter of "coming down the shore" in September...Cape May.

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