Adapted from The Garden of Earthly Delights by Shea MacKenzie
Serves 4 to 8 as a side dish
What could be more luscious than sweet, caramel-colored onions crisp walnuts and creamy Gorgonzola? Allowing the onions to sit in a boiling water bath for a few minutes will sweeten them. This is a great technique when you want the onions to be particularly sweet!
4 large yellow onions, coarsely chopped
Boiling water to cover the onions
Vegetable oil to coat the baking dish
1/4 cup dry vermouth or dry white wine
3 tablespoons olive oil
1 clove garlic, crushed
4 teaspoons balsamic or red wine vinegar
1 teaspoon honey
1 teaspoon kosher or sea salt
1 teaspoon fresh ground pepper
2 tablespoons butter
1-1/2 cups fresh breadcrumbs (could substitute Panko bread crumbs)
1/3 cup toasted walnuts, coarsely chopped
2 tablespoons minced fresh chives, or 2 teaspoons dried chives
1 cup crumbled Gorgonzola cheese (about 4 ounces)
1/4 cup freshly grated Parmesan, Asiago or Grana Padana cheese
Place the onions in a large bowl and cover with boiling water. Allow to stand for 10 minutes before draining.
Preheat the oven to 400 degrees. Lightly coat a 1-quart baking dish with vegetable oil and set aside.
In a large skillet heat the vermouth and one tablespoon of the olive oil over low heat. Add the onions and the garlic and saut
