Onions are one of those foods, either you like them or you don’t. I don’t think it goes so far, like cilantro, and is related to genetics, but I do think it is a pretty strong love/aversion. I happen to love them. These onions were the perfect accompaniment to grilled steaks. Everyone knows, steak and gorgonzola or blue cheese are a match made in heaven.
These were easy to make and a great side dish. They didn’t take long to prepare, but had all of the makings for something fabulous. Reduced balsamic+gorgonzola+onion+grill= Perfection. Having these on the side meant no sauce was necessary for the steak, you could just enjoy a bite of this either before or after.
Source: inspired by, The Proud Italian Cook
1/2 cup of Balsamic Vinegar
1 Large White Onion
1/4 cup of Gorgonzola Crumbles, or blue cheese
First, place the vinegar, in a small saucepan, on medium-low heat. Let reduce to 1/4 cup.
While that is reducing,cut your onion into 1/4 inch slices.
Pre-heat your grill to medium-high heat and oil the grates with vegetable oil. Grill the onions until they are starting to get translucent with grill marks. Cook, flipping occasionally, until they are at desired doneness. The more translucent, the softer they will be.
Remove from the grill, immediately divide the gorgonzola crumbles onto the onion slices. Drizzle with reduced balsamic.
The Barbee Housewife