Roasted Sweet Onions With Cabrales Blue Cheese Recipes

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ROASTED SWEET ONIONS WITH CABRALES BLUE CHEESE



Roasted Sweet Onions with Cabrales Blue Cheese image

Categories     Cheese     Onion     Appetizer     Side     Roast     Vinegar     Blue Cheese     Winter     Chive     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

4 large Vidalia or other sweet onions, cut crosswise into 1-inch-thick slices
1/4 cup olive oil
4 ounces Cabrales or other strong blue cheese, crumbled
1/4 cup extra-virgin olive oil
2 tablespoons Sherry wine vinegar
1/2 cup sliced almonds, lightly toasted
1/3 cup chopped fresh chives

Steps:

  • Preheat oven to 400°F. Arrange onions in single layer on rimmed baking sheet; drizzle 1/4 cup olive oil over; turn onions to coat. Sprinkle with salt. Roast until soft and brown on edges, turning every 15 minutes, about 1 hour. Transfer to platter. Sprinkle with salt and pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
  • Sprinkle cheese over onions. Drizzle 1/4 cup extra-virgin olive oil, then vinegar over cheese and onions. Sprinkle with almonds, then chives and serve.

ROASTED PEPPER AND ONION SALAD WITH BLUE CHEESE



Roasted Pepper and Onion Salad with Blue Cheese image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Cheese     Onion     Side     Roast     Vegetarian     Quick & Easy     Low Cal     Blue Cheese     Bell Pepper     Healthy     Low Cholesterol     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 8

2 medium red onions, quartered through stem end
6 roasted red peppers (from a 24-ounce jar, preferably packed in brine), drained, halved lengthwise
6 garlic cloves
1/4 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
1 tablespoon (or more) Sherry vinegar or red wine vinegar
8 cups (loosely packed) frisée
1/3 cup thinly sliced Spanish blue cheese (such as Cabrales or Valdeón; optional)

Steps:

  • Preheat oven to 450°F. Combine first 4 ingredients in a shallow 2-quart baking dish; toss to coat. Season with salt and pepper.
  • Roast vegetables, stirring occasionally, until onions are caramelized and softened, about 40 minutes. Stir in 1 tablespoon Sherry vinegar. Season to taste with salt, pepper, and more vinegar, if desired.
  • Arrange frisée on plates, dividing evenly. Spoon vegetables over frisée. Drizzle juices in baking dish over. Top with cheese, if desired.

GRILLED STEAK WITH GARLIC AND HOT PEPPER MARINADE WITH ROASTED TOMATOES WITH CABRALES BLUE CHEESE



Grilled Steak with Garlic and Hot Pepper Marinade with Roasted Tomatoes with Cabrales Blue Cheese image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 15

2 cups olive oil
1 head garlic cloves, smashed
2 red bell pepper, roasted, quartered, peeled, seeded and coarsely chopped
2 yellow bell pepper, roasted, quartered, peeled, seeded and coarsely chopped
2 poblano pepper, roasted, quartered, peeled, seeded and coarsely chopped
1/2 cup parsley, coarsely chopped
4 whole New Mexico red chiles, coarsely chopped
4 whole ancho chiles, coarsely chopped
8 New York strip steaks, 10 ounces each
Garlic and Hot Pepper Marinade
Salt and pepper
16 plum tomates, halved
Olive oil
Salt and pepper
1/2 cup crumbled Cabrales blue cheese

Steps:

  • For the Marinade:
  • Combine all ingredients in a mixing bowl.
  • For the steaks:
  • Place the steaks in a large shallow baking dish. Pour 1/2 of the marinade over the steaks and turn to coat. Cover and let marinate in the refrigerator at least 4 hours or overnight. Cover the remaining marinade and place in the refrigerator. One hour before cooking the steaks, remove marinade from the refrigerator and allow it to come to room temperature. Heat a grill pan over high heat until smoking or heat up an outdoor grill Remove steaks from the marinade, discard marinade, and season with salt and pepper, to taste. Grill for 4 minutes on each side for medium rare doneness. Use the other 1/2 of the marinade to serve with the steaks.
  • For the Roasted Tomatoes:
  • Preheat oven to 400 degrees F. Place tomatoes in a baking dish, drizzle with olive oil and season with salt and pepper to taste. Roast until soft, about 15 to 20 minutes. During last 5 minutes of cooking sprinkle the blue cheese over the tomatoes.

CARAMELIZED ONIONS, CABRALES BLUE CHEESE AND WILD MUSHROOM FLATBREAD



Caramelized Onions, Cabrales Blue Cheese and Wild Mushroom Flatbread image

Provided by Bobby Flay | Bio & Top Recipes

Categories     appetizer

Number Of Ingredients 10

1 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons olive oil
1 pound assorted wild mushrooms (portobello, shiitake, chanterelle, porcini)
Salt and freshly ground pepper
3 Spanish onions, sliced thinly
1 teaspoon sugar
1 ricipe flatbread
1/2 cup fresh mozzarella
1 cup crumbled blue cheese

Steps:

  • Heat butter and olive oil in a medium saute pan. Add onions and sugar and cook slowly until soft and caramelized. Heat olive oil in a large saute pan over high heat. Add the mushrooms and saute until golden brown and cooked down. Season with salt and pepper to taste. Preheat grill. Flatten the dough, brush liberally with olive oil and throw on the grill. Grill on one side until golden brown, turn over spread with the mozzarella, onions and mushrooms and blue cheese.

ROASTED SWEET POTATO AND BLUE CHEESE SALAD



Roasted Sweet Potato and Blue Cheese Salad image

WOW! Got this one from Cocina Facil magazine, it was really yummy. I did not have pine nuts (OK, I have them just couldn't find them in the freezer. Am I the only one?) Since the little camotes I had were so sweet I did not use the sugar.

Provided by Carol in Cabo

Categories     Weeknight

Time 8m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

2 small yams, peeled and cubed
2 teaspoons brown sugar
1/2 cup red onion, sliced
3 teaspoons apple cider vinegar
3 cups lettuce (it calls for escarol but I used mixed greens)
2 teaspoons pine nuts, roasted
4 teaspoons blue cheese, crumbled
salt and pepper

Steps:

  • 1. Cut the yam in small cubes, combine with sugar which I did not use, 2 tsp olive oil, salt and pepper. Cook until done (the recipe said to cook in oven, I microwaved for 8 minutes).
  • 2. Mix the vinegar and the rest of the olive oil, salt and pepper, shake.
  • 3. Combine all ingredients, let rest a minute or so, and serve.
  • 4. Very tasty, if I do say so myself!

Nutrition Facts : Calories 182.9, Fat 2, SaturatedFat 0.6, Cholesterol 2.1, Sodium 58.2, Carbohydrate 38.8, Fiber 5.5, Sugar 4, Protein 3.2

CHEESE-STUFFED SWEET ONIONS



Cheese-Stuffed Sweet Onions image

These onions are cooked in vegetable broth and stuffed with a delicious blend of cheeses. Experiment to find the blend you like. Instead of goat cheese, try cream cheese or mascarpone cheese. For the blue cheese, you can use Gorgonzola cheese, and in place of Romano, you can use Parmesan. It's all delicious! -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Side Dishes

Time 4h25m

Yield 8 servings.

Number Of Ingredients 10

4 large Vidalia or other sweet onions
3/4 cup crumbled goat cheese
3/4 cup crumbled blue cheese
1 teaspoon minced fresh thyme
2 cups vegetable stock
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Romano or Parmesan cheese
Fresh thyme leaves

Steps:

  • Peel onions. Cut a 1/2-in. slice off top of each onion; remove centers with a melon baller, leaving 1/2-in. shells. Chop removed onion, reserving 3 cups (save remaining onion for another use). Mix together goat and blue cheeses, minced thyme and reserved onion; spoon into onions., Place onions and stock in a 6-qt. slow cooker; drizzle with oil. Sprinkle with salt, pepper and Romano cheese. Cook, covered, on low 4-5 hours or until onions are tender. Cut in half to serve; sprinkle with thyme leaves.

Nutrition Facts : Calories 137 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 471mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g 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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