Caramelized Vidalia Onions with Herbed Blue Cheese


With earlier sunsets and cooler evenings, movie nights have become a more familiar routine and an opportunity to unwind from the grind. I saw Burnt on Sunday evening which, despite fair-weather reviews, was culinary heaven. Though some attest to a flat plot, I valued the full-fledged intensity and tight shots of world-class restaurant style and presentation. The attention to detail was inspiring and motivating; it gripped me entirely. Bradley Cooper wasn't a bad accompaniment to the film's menu, either.

I felt no other reverence for the film's premiere than through cheese; Castello cheese, that is. I created a rich appetizer with creatively crafted blue cheese crumbles. Both the cheese and the onion reveal sweet undertones upon caramelizing in the oven; it's undeniably delicious for this season, especially.

Though the appetizer should reward you enough, Castello cheese + Burnt the Movie are offering the chance to win multiple rewards: private cooking classes for two and free Castello cheese for a year! Good luck.

Makes 4-6 servings

2 large Vidalia onions, cut crosswise into 1/2"-thick slices 2 tablespoons olive oil Salt and pepper, to taste 4 tablespoons bread crumbs 4 tablespoons Castello crumbled blue cheese 1 tablespoon fresh parsley, finely chopped 1 clove garlic, minced

1. Heat oven to 400 degrees. On a foil-lined baking sheet, coat unless slices in olive oil and sprinkle with salt and pepper. Bake for 15 minutes, carefully flipping onions once halfway through.

2. Meanwhile, stir together bread crumbs, blue cheese, parsley, garlic, salt, and pepper in a small bowl. Remove onions from oven and evenly top each with the blue cheese mixture.

3. Continue baking until golden brown, about 15 minutes. Serve warm.