We get the San Francisco Chronicle, and I read it every day. Assiduously. Mostly to check Ann Landers and of course, the comics. We get the NY Times on weekends and I tend to read THAT paper for content. [meow]
At any rate, the Chron has an absolutely stunning food section. Seriously. Did you know that they have two cookbooks? Here's the first one. A VERY good cookbook
On Wednesday (Unless they changed "food article day" and I missed it) I looked at the paper and something snapped. It was this recipe, which I made, and can report that it was wonderful! Here you go. It's not often that I read about something over breakfast and make it for dinner!
Blue Cheese Onions
4 large red or white onions, sliced into 1-inch thick slices and skewered together, edge to edge, so they look like a row of large flat disks.
Brush both sides with oil and put salt and pepper on them. Put them on a grill and cover loosely with foil. Cook them on low, turning occasionally, until cooked. about 30 minutes.
The rest of the ingredients are:
some balsamic vinegar (and a small brush)
3/4 cup panko bread crumbs
4-5 ounces crumbled blue cheese
That's it. Brown the panko in a skillet on the stove, just to toast it. Mix the blue cheese in and put this on top of the onions. When the onions are almost done, brush them with balsamic vinegar, then top each slice with the blue cheese mix and press down firmly. Re-cover with foil and allow the cheese to melt.
They are utterly awesome.
I have another recipe where you hollow out small onions then fill them with 1 tbsp or more of balsamic and some butter, cover them, and bake for ... Oh, I don't know, maybe an hour? Until they are melting. Very nice. Plus a single, balsamic-glazed baked onion looks lovely on a plate. Just make sure to cook them a LOT.