This was a recipe I fell in love with the moment I saw it on Pinterest. A quick read through and I knew it would be completely delicious.
I love how onions become so soft, gooey and sweet when roasted, and in this recipe, the Gorgonzola (or blue cheese) adds a tasty salty dimension. The white sauce makes it unctuous and indulgent, and I can’t wait to make it again.
This is my third recipe in my ‘onion series’ and I must warn you that this is not for the health conscious or calorie conservative. Its perfect to serve as a side dish to a roast, or simply smear it onto crusty bread.
The initial roasting time might seem long but I have learned with onions that the longer they cook the better they are. Its how they break down and become caramelized and delicious. I have used milk instead of cream, with all the oil and cheese in the recipe I felt it was decadent enough, but decide for yourself, or use half cream and half milk.
Recipe | adapted from Saveur
- 3 onions quartered
- 1/4 cup olive oil
- 1 small fennel bulb thinly sliced
- 30g butter
- 4 level tablespoons flour
- 1 cup milk
- 1/3 cup (80ml) white wine
- 60g blue cheese
- a small handful of grated Parmesan
- pinch of nutmeg, salt and pepper to taste
Pre-heat the oven to 18-C / 350F and mix the onions & fennel with the olive oil, salt and pepper in an appropriately sized baking dish and roast for 1 hour.
While the onions are roasting, make the white sauce. Melt the butter in a small pot and then add the flour to form a roux. Using a whisk slowly add the wine and milk bit by bit until the flour has cooked through and the sauce is thickened. Season with nutmeg, salt and pepper.
When the onions & fennel have roasted, stir through the white sauce and break up the blue cheese into small chunks and dot around the dish. Return this to the oven for 10 minutes. Then take it out and add the Parmesan and place under the grill until the cheese starts to brown and bubbles.
To see my other onion recipes – take a look at these links:
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