Whoever said that a picture is worth a thousand words knew what they were talking about. When I spied the picture for the Bleu Cheese Onions in a special magazine from Taste of Home, Prize Winning Recipes, I was in. In enough that I forked over ten bucks for the magazine. I love all the side items that go with a good steak, and onions are no exception. But put bleu cheese with it? And make it an easy recipe that I can just throw in the oven and let it do its thing? I am so there.
We had company for dinner tonight, and once I got my mind wrapped around this recipe, the rest of the meal was planned from there. Rib Eye steak? Check. Sicilian Lentil Soup to start? Check. Side plate of steamed broccoli? Check. But forget about all those other things (lentil soup recipe coming next week … a mere 120 calories per serving) … let’s talk about those onions. Usually when you think of onions with steak, it’s the caramelized version, which are excellent in their own right, but, let’s face it, they can be time-consuming and need a bit of stir-stir-stir babysitting. These? Five minutes to put together, and then bake for 20 minutes. The perfect accompaniment to your next steak dinner … bringing steakhouse cuisine right to your dining room table, one bite at a time.
January 28, 2010, Photo #28
If this is what 23-1/2 months look like, I’m pretty sure I’m in trouble when she hits those teen years.
Bleu Cheese Onions
Recipe courtesy of Taste of Home Prize Winning Recipes
1-1/2 cups (6 oz) crumbled bleu cheese
2 tablespoons Worcestershire sauce
1/2 teaspoon dill weed
1/4 teaspoon pepper
2 large onions, thinly sliced
6 tablespoons butter, melted (could safely cut this back to 4 next time)
In a food processor, combine the bleu cheese, Worcestershire sauce, dill and pepper; cover and process until blended.
Place onions in an ungreased 13×9 in baking dish. Drizzle with butter; top with tablespoons of bleu cheese mixture.
Bake, uncovered, at 425 for 20-25 minutes or until golden brown. Serve immediately.
Yield: 2 cups