I love onions. All kinds and in almost any application, however I must confess I was a bit leery about this one. I had seen this concept a few times, prepared in varying manners, but it just seemed like even for me it might be too much onion. Well I finally got around to making these grilled blue cheese and bacon stuffed onions, and am here to tell you, I am a fool. The time I have wasted not enjoying this delight is really a shame.

The tender mellow flavor of the roasted onion melts together perfectly with the blue cheese and bacon to create a side dish that is out of this world. If I had a steak house, this little gem would certainly be one of the choices marked as “house specialties”, right along with twice baked sweet potatoes and corn souffle.

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Grilled Blue Cheese & Bacon Stuffed Onions

The tender mellow flavor of the roasted onion melts together perfectly with the blue cheese and bacon to create a side dish that is out of this world.

Course Side Dish

Cuisine American, Steak House

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Christoph

Ingredients

• 4 large-sized sweet onions Vidalia, Maui sweets, sweet yellows
• 1 stick butter room temperature
• 2/3 cup blue cheese crumbled
• 4 strips bacon crisped and crumbled
• 1/2 teaspoon dried thyme crushed
• salt and pepper to taste

Instructions

• Trim the ends off of the onions, and peel. Using a melon baller or small spoon, scoop out the inside of the onion to create a cavity. (Be careful not to dig all the way through the bottom).
• In a small bowl mix together butter, cheese, bacon, and thyme. Season lightly with salt and pepper. (Blue cheese is a bit salty so go easy).
• Using a spatula or small spoon, stuff the mixture into the onions, completely filling the center.
• Place each onion on a square of aluminum foil. Draw foil up to create a sealed pouch. (Keep the foil from touching the sides of the onion, and make sure the top is sealed to hold in steam).
• Heat your grill on high. Reduce heat to medium low and place the foil pouches directly over the heat. Close the lid of the grill and cook for 30 - 40 minutes. (Cooking time will vary upon size of onions). Resist the temptation to open the grill and the pouches.
• Remove from grill and allow to stand for a full 5 minutes before opening the pouches. (Caution, the steam from the pouches will be hot).
• Using tongs or a spoon carefully transfer the onion onto a plate or bowl. Use a spoon to drizzle any remaining butter from the bottom of the pouch over the onion.

Notes

I was complete amazed how the cheese did not "run away" and how the onion took on such a mild flavor. I hope you will give this one a try, I really think you will like it.

Offering an amazing combination of flavors, this Asian inspired cool crunchy cucumber and toasted sesame seed salad is also very easy to make.

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Sesame Cucumber Noodles

An easy to prepare Asian crunchy pickle. Cool and crisp, perfect for hot weather.

Course Salad, Side Dish

Cuisine Asian, Vegan, Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Christoph

Ingredients

• 2 medium sized cucumbers peeled and seeded
• 1 tablespoon toasted sesame oil
• 2 tablespoon dark soy sauce
• 1 teaspoon each of light and dark sesame seeds toasted
• ½ teaspoon red pepper flake optional

Instructions

• Peel the cucumber and cut the ends off. Slice cucumber in half lengthwise and remove the seeds. Using the julienne blade on a mandoline, run the cucumbers lengthwise to form noodles. If you find it difficult to work with the whole cucumber, cut the length in half to make it easier to handle.
• In a dry skillet toast the sesame seeds until lightly golden. Allow to cool.
• In a small bowl whisk together soy sauce and sesame oil.
• Place cucumber noodles in a serving bowl and toss with soy sauce, sesame oil, and a teaspoon of the mixed toasted seeds.
• Top with remaining toasted sesame seeds. Sprinkle with red pepper flake if desired.
• Serve cold.

Originating in Provence, a tian is a French word that describes a shallow casserole as well as the food it contains. Traditionally it features a variety of vegetables, herbs and cheeses that are layered and then baked.

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Vegetable Tian

Originating in Provence, a tian is a French word that describes a shallow casserole as well as the food it contains. Traditionally it features a variety of vegetables, herbs and cheeses that are layered and then baked.

Course Side Dish

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 10

Author Christoph

Ingredients

• 2 tablespoon olive oil, divided
• 1 large yellow onion, diced
• 2 cloves of garlic, minced
• 4 red potatoes, unpeeled and sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 3 roma tomatoes, sliced
• salt and black pepper, to taste
• dried thyme, to taste
• 1/2 cup of grated Parmesan cheese

Instructions

• Heat the oven to 375 degrees. Prepare a shallow 9”x9” baking dish with cooking spray.
• Heat 1 tablespoon of olive oil in a large skillet over medium heat, add the onions and sauté until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the greased baking dish.
• Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Alternate the wheels of vegetables in a single layer on top of the onions, fitting them in tightly in to the baking dish.
• Season with sea salt, black pepper and dried thyme. Drizzle 1 tablespoon of olive oil over the top.
• Cover the dish with foil and bake for about 45 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.

Often considered only for use in salads or on a crudité tray, the radish is also delicious roasted. This round red root takes on an unexpected mellow, rich flavor that works well with the taste and texture of the cauliflower when roasted. The stunning color combination of these two vegetables creates a flavorful dish that is also a visual treat.

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Roasted Cauliflower and Radishes

The stunning color combination of these two vegetables creates a flavorful dish that is also a visual treat.

Course Side Dish

Cuisine American, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author Christoph

Ingredients

• 1 pound cauliflower cut into bite size pieces
• 1 bunch of radishes cleaned and cut in half
• olive oil
• salt and pepper to taste
• red pepper flake

Instructions

• I use my 13″ x 9″ shallow glass baking dish for roasting vegetables. I start by drizzling about 2 tablespoon of olive oil in the bottom of my pan. Next I add the cauliflower (cut into bite size pieces), and radishes (quartered or halved depending on size) to the pan and toss to evenly distribute the oil.
• The term roasting refers to cooking food uncovered, and at a high temperature. For this dish I set my oven to 400° F. Place the pan in the hot oven and roast for 20 minutes. Toss well to ensure even roasting. Return to the oven for another 15 – 20 minutes.
• When the cauliflower has taken on a light golden color, remove from oven and sprinkle with sea salt and pepper.
• A bit of red pepper flake adds a nice touch if desired.

Notes

Depending on your oven and the size of the vegetables you may require more or less roasting time.