Blue Cheese Marinated Onions Recipes

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MARINATED BLUE CHEESE ONIONS



Marinated Blue Cheese Onions image

This recipe is fantastic with roast beef or burgers. Plan ahead, this must stay in the fridge for 6 or more hours to blend flavors. Yield is only estimated.

Provided by Kittencalrecipezazz

Categories     Onions

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 ounces blue cheese, crumbled
1/4 cup salad oil (not olive oil)
2 tablespoons lemon juice
2 teaspoons sugar (or to taste)
salt and pepper
2 large onions, sliced and seperated into rings (extra-large)

Steps:

  • Mix/whisk the oil, lemon juice, sugar, salt and pepper together.
  • Mix in the blue cheese to combine.
  • Add in the onions; mix/coat well to combine.
  • Cover and refrigerate for 6 or more hours.

Nutrition Facts : Calories 260.9, Fat 21.7, SaturatedFat 7.2, Cholesterol 21.3, Sodium 398.1, Carbohydrate 11, Fiber 1.1, Sugar 5.6, Protein 6.8

RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE



Rib Eye Steak with Onion Blue Cheese Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 rib eye steaks (about 5 ounces each)
Salt and freshly ground black pepper
1 stick softened butter
1 large yellow onion, sliced
1 cup heavy cream
3 to 4 tablespoons Worcestershire sauce
3/4 cup crumbled blue cheese

Steps:

  • Preheat the grill to a high heat or light your outdoor grill.
  • Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
  • Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
  • Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
  • Place the steaks on plates and spoon the sauce over the top.
  • Take a bite. And the world at long last will make sense.

GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE



Grilled Steak with Caramelized Onions, Blue Cheese, Wild Mushroom Relish and Roasted Red Pepper Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 8h30m

Yield 4 servings

Number Of Ingredients 33

3/4 cup olive oil
6 cloves garlic, coarsely chopped
1 ancho chile, coarsely chopped
1 New Mexican chile, coarsely chopped
1 lime, zested and coarsely chopped
1 pound flank steak
Salt and freshly ground pepper
12 (6-inch) flour tortillas
1 pound white cheddar, coarsely grated
Grilled Onions, recipe follows
8 ounces blue cheese, crumbled
Ancho chile powder
Wild Mushroom Relish, recipe follows
Chopped cilantro
Roasted Red Pepper Sauce, recipe follows
Olive oil
2 red onions, peeled and thinly sliced
Salt and pepper
3 tablespoons olive oil
1 1/2 pounds mushrooms (cremini, shiitake, oyster) coarsely chopped
2 cloves garlic, finely chopped
1/2 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon finely chopped fresh thyme
3 tablespoons finely chopped parsley
Salt and freshly ground pepper, to taste
2 red bell peppers, roasted, peeled, seeded and coarsely chopped
3 tablespoons chopped red onion
2 teaspoons chipotle puree
2 tablespoons fresh lime juice
2 tablespoons honey
3/4 cup olive oil
Salt and freshly ground pepper, to taste

Steps:

  • Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
  • Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
  • For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
  • Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.

BLUE CHEESE MARINATED ONIONS



Blue Cheese Marinated Onions image

Make and share this Blue Cheese Marinated Onions recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Cheese

Time 8h

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup vegetable oil
2 tablespoons lemon juice
1/2 teaspoon salt (or to taste)
1/2 teaspoon sugar
black pepper
paprika
3 ounces blue cheese, crumbled
4 medium yellow onions, sliced and separated into rings

Steps:

  • Combine all ingredients except the blue cheese and onions in a bowl; whisk to combine then add in the crumbled blue cheese, mix to combine.
  • Place the onion rings on the bottom of a serving bowl then pour the mixture on top.
  • Chill for a minimum of 8 hours,.

Nutrition Facts : Calories 366.1, Fat 33.5, SaturatedFat 7.5, Cholesterol 15.9, Sodium 590.7, Carbohydrate 12.8, Fiber 1.6, Sugar 5.5, Protein 5.6

BIG STEAK SALAD



Big Steak Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 23

3/4 cups canola oil
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons lime juice
2 tablespoons plus 1 teaspoon soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon hot chili oil
2 tablespoons sugar
1 tablespoon minced fresh ginger
3 cloves garlic, peeled and minced or chopped
1 teaspoon kosher salt
Lots of freshly ground black pepper
2 whole 1-inch rib eye steaks, extra fat trimmed
2 whole onions
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
Freshly ground black pepper
4 cups canola oil
Lettuce mix: romaine, arugula, watercress, radicchio, etc.
3/4 cups crumbled blue cheese
4 roma tomatoes, sliced

Steps:

  • For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
  • Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.
  • For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.
  • Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
  • Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.
  • For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.
  • Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
  • Serve immediately. Yum!

GRILLED HEARTS OF ROMAINE WITH BLUE CHEESE VINAIGRETTE AND PICKLED ONIONS



Grilled Hearts of Romaine with Blue Cheese Vinaigrette and Pickled Onions image

Provided by Kate Higgins

Categories     Salad     Onion     Side     Vegetarian     High Fiber     Backyard BBQ     Blue Cheese     Grill     Grill/Barbecue     Lettuce     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Onions:
1 1/2 cups white wine vinegar
1/2 cup sugar
1/2 cup water
3 Turkish bay leaves
1/2 teaspoon dried crushed red pepper
Coarse kosher salt
1 to 1 1/4 pounds red onions, thinly sliced
Salad:
1/4 cup white wine vinegar
1/2 teaspoon Dijon mustard
1/2 cup olive oil
1/2 cup crumbled blue cheese
4 hearts of romaine, each quartered lengthwise Crumbled blue cheese (for garnish)

Steps:

  • For onions:
  • Combine first 5 ingredients and 1/4 teaspoon coarse salt in medium saucepan. Bring to simmer over medium heat. Add onions and stir to blend; return to simmer and cook 2 minutes. Remove from heat; cool to room temperature, about 1 hour. Season with freshly ground black pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover; chill.
  • For salad:
  • Prepare barbecue (medium- high heat). Combine vinegar and mustard in bowl. Gradually whisk in oil. Season with coarse salt and pepper. Mix in 1/2 cup cheese.
  • Brush cut sides of romaine with olive oil, then sprinkle with coarse salt and pepper. Grill until cut sides are lightly charred, about 2 minutes per side.
  • Divide grilled romaine among plates. Top with vinaigrette, pickled onions, and blue cheese.

BLUE CHEESE-ONION STEAK BITES



Blue Cheese-Onion Steak Bites image

I love the flavor pairing of blue cheese and steak. Adding garlic and onion make it even better. This is a hearty appetizer for parties or a great light lunch. -Jo-Ellen Neil, Arroyo Grande, California

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 4 dozen.

Number Of Ingredients 12

3 large onions, thinly sliced into rings
3 tablespoons butter
12 garlic cloves, minced
4 beef tenderloin steaks (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices
SPREAD:
4 ounces cream cheese, softened
1 cup (4 ounces) crumbled blue cheese
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute onions in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until onions are golden brown. Add garlic; cook 1 minute longer., Meanwhile, sprinkle beef with salt and pepper. Lightly oil the grill rack., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut into thin slices., Place bread on ungreased baking sheets. Bake at 400° for 4-6 minutes or until lightly browned., Meanwhile, place the cream cheese, blue cheese, salt and pepper in a food processor; cover and process until blended. Spread each bread slice with 1 teaspoon cheese mixture; top with steak and onions.

Nutrition Facts : Calories 76 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 107mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

BAKED VIDALIA ONIONS WITH BLUE CHEESE



Baked Vidalia Onions With Blue Cheese image

Make and share this Baked Vidalia Onions With Blue Cheese recipe from Food.com.

Provided by Parsley

Categories     Cheese

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 large vidalia onions, peeled or 3 large other sweet onions
8 ounces blue cheese, crumbled
1 tablespoon milk
3 tablespoons butter, softened
2 teaspoons Worcestershire sauce
1/3 cup chopped fresh parsley
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 400. Lightly grease a 13 x 9 baking dish Set aside.
  • Slice the onions lengthwise into about 8 wedges each and put in the 9 x 13-inch baking dish.
  • In a bowl, combine the blue cheese, milk, butter, Worcestershire, parsley, and pepper. Spoon over onions.
  • Bake at 400 for about 30 minutes or until brown and bubbly.

Nutrition Facts : Calories 220.2, Fat 16.8, SaturatedFat 10.8, Cholesterol 44, Sodium 592.1, Carbohydrate 9.2, Fiber 1.2, Sugar 3.6, Protein 9

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