GRILLED PORTOBELLO, BLUE CHEESE AND CARAMELIZED ONION HOAGIE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour.
- For the onions: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water.
- For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise.
- Heat a grill pan over medium-high heat.
- Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side.
- For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar and a sprinkle of salt.
CARAMELIZED ONION AND BLUE CHEESE ORZO
Rissoni, also known as semi di melone, or any other short soup pasta can be used for this dish.
Provided by Lindsay Perejma
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes. Remove from pan with a spoon and drain on paper towels.
- In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.
Nutrition Facts : Calories 872.8 calories, Carbohydrate 97.3 g, Cholesterol 80.5 mg, Fat 42.4 g, Fiber 5.5 g, Protein 29 g, SaturatedFat 20.3 g, Sodium 717.5 mg, Sugar 10.2 g
BLUE CHEESE AND CARAMELIZED ONION SQUARES
This recipe comes from Bon Appetit. Sweet caramelized onions and pungent blue cheese make a good pair in the simply but elegant appetizer. I have served this many times and everyone loves it.
Provided by Laureen in B.C.
Categories For Large Groups
Time 1h5m
Yield 42 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Preheat oven to 425°F.
- Mix flour, baking powder and salt in medium bowl to blend. Make a well in the centre of dry ingredients.
- Whisk milk,olive oil and melted butter in liquid measuring cup to blend.
- Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth.
- Roll out dough on lightly flour surface to 10x13 rectangle.
- Transfer dough to rimmed baking sheet. Re-form dough to fit pan. Pierce dough allover with fork.
- Let dough rest while preparing topping.
- Topping:.
- Melt butter with oil in large skillet over high heat.
- Add onions and cook until onions are soft and begin to brown,stirring frequently , about 10 minutes.
- Add rosemary, sugar and season to taste with salt and pepper. Reduce to medium and continue to cook until onion are soft and dark brown, stirring frequently, about 20 minutes. Cool.
- Spread onion mixture evenly over dough.
- Sprinkler with cheese.
- Bake until crust is golden and cheese is bubbling, about 20 minutes.
- Let Cool.
- Cut into squares and serve.
Nutrition Facts : Calories 72.9, Fat 4.6, SaturatedFat 2, Cholesterol 7, Sodium 138.2, Carbohydrate 6, Fiber 0.3, Sugar 0.8, Protein 1.9
TOASTED BLUE CHEESE AND CARAMELIZED ONION SANDWICHES
Categories Sandwich Cheese Onion Appetizer Sauté Blue Cheese Raisin Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 24 wedges
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium heat. Add onions; cook until just beginning to color, stirring often, about 20 minutes. Add sugar and cook until onions are deep golden brown and very soft, stirring occasionally, about 25 minutes. Remove from heat. Mix in vinegar and raisins. Season caramelized onions to taste with salt and pepper. Cool. (Can be made 3 days ahead. Cover and refrigerate.)
- Arrange 4 bread slices on work surface. Top with cheese, dividing equally. Top each with 1/4 cup caramelized onions. Top with remaining bread slices to form 4 sandwiches. Spread half of butter over tops of sandwiches. Heat heavy large skillet over medium heat. Add sandwiches, buttered side down. Spread remaining butter over tops of bread. Partially cover and cook until bottoms are brown, about 3 minutes. Turn sandwiches over. Cook until second sides brown, about 3 minutes. Transfer to cutting board. Cut each sandwich into 6 wedges.
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