Serving suggestion: Serve with prime rib or pork roast.
4 large yellow onions, peeled and cut into quarters
- More pet-food recalls linked to potential salmonella contamination
- Seattle company copes with backlash on $70,000 minimum wage
- Man drowns in Lake Washington after hopping off boat
- Impressions from day 3 of Seahawks training camp --- Christine Michael, the center position, Tyler Lockett, and more
- After signing $43 million contract, Bobby Wagner admits he didn’t expect Seattle to draft him
Most Read Stories
3 tablespoons olive oil, divided
1 medium clove garlic, peeled and minced
¾ teaspoon salt
¼ teaspoon dried thyme, crushed
Freshly ground black pepper to taste
4 teaspoons balsamic vinegar (or 3 teaspoons red wine vinegar)
1 teaspoon honey
1 tablespoon butter
1¾ cups fresh breadcrumbs
½ cup coarsely chopped walnuts
1 cup crumbled Gorgonzola cheese
2 tablespoons minced fresh chives or parsley
¼ cup grated Parmesan cheese
1. Thinly slice the onions and place in a large bowl. Cover with boiling water and let sit 10 minutes. Drain well.
2. In a large skillet heat 2 tablespoons olive oil over medium heat. Add the onions, garlic, salt, thyme and pepper; sauté 15 minutes, until very soft. Transfer to a bowl and cool slightly. Stir in the vinegar and honey.
3. In a skillet heat the remaining tablespoon olive oil and the butter over medium heat. Add the breadcrumbs and stir until golden. Set aside ½ cup.
4. Stir the remaining breadcrumbs, walnuts, Gorgonzola and chives or parsley into the onions and transfer to a lightly greased shallow casserole or gratin dish. (The dish can be made several hours in advance to this point. Cover and refrigerate. Remove from refrigeration 30 minutes before baking.)
5. Sprinkle with the reserved ½ cup breadcrumbs and the Parmesan. Bake in a preheated 400-degree oven 20 minutes, until golden on top.
Adapted by The Seattle Times in 1993 from “The Garden of Earthly Delights Cookbook” by Shea MacKenzie.