I have no idea when I cut out this recipe and pasted it in my cookbook folder, but judging by the yellowed look of the paper it was a long time ago. Oh wait, it says 2003 in the photo caption. So there you go.
I only recently came into possession of a grill–it seems like a lot of fuss for one person–and while I know you could cook the onions on the stovetop I just never got around to trying it.
Until last night. And wow. I shouldn’t have waited. So here it is, slightly modified from Judy Lynn Henderson’s original version:
Bleu Cheese Vidalia Onions
1 large Vidalia onion or other sweet onion cut into 1/2-inch slices
1 TBSP butter (unless you’re like me and just slather it without measuring)
2 oz. bleu cheese, crumbled
2 oz. cream cheese
1 TBSP Worcestershire sauce
Heavy-duty foil (or normal foil, doubled)
Serve with: steak, burger, or other protein. Cooked bacon if you want to be really decadent.
Fold foil into 18-inch (or so) square. Place onion slices on center of foil, sliding butter between slices. Bring up edges and crimp so none of the buttery goodness escapes, but leave space for steam.
Place packet on rack of grill over medium coals for about 30 minutes, which means you’ll want to start this a good while before you slap your steak on the grill. (You could skip the foil/grill business altogether and cook in a nonstick pan over medium heat until onions are soft, if you prefer.)
Once your steak is done to your liking, let it rest while you mix the other ingredients together into a soft, warm, melted bowl of delicious. You’ll want a medium-size bowl for this. Makes 4-6 servings.
Serve. Eat. The cheesy onion mixture is fabulous on steak, dreamy folded into a hot baked potato, and the thought of it on a juicy burger topped with bacon makes my eyes roll back in my head.
I would have included a photo, but I didn’t think of that before I polished it off. Please learn from my mistake and try this sooner rather than later. You’ll be glad you did. Unless you’re Paula…she hates bleu cheese…but the rest of you should try it.