Crostini with Grilled Sweet Onions and Blue Cheese
On the river, Chef Christian wraps whole sweet Walla Walla onions in foil and tosses them into the coals of the campfire to roast and caramelize; here, the recipe is adapted for a grill. Don’t skip the zippy honey-vinegar drizzle - it coaxes out even more flavor from the sweet onions and balances the blue cheese.
Recipe adapted from Food & Wine Magazine
2 large Walla Walla or sweet onions, each cut into 4 wedges (root end left intact)
2 Tbsp. plus 2 tsp. aged sherry vinegar, divided
4 tsp. extra-virgin olive oil
1 tsp. fine sea salt
1 tsp. fresh ground black pepper
10 oz. blue cheese, softened (about 2 1/2 cups)
1 baguette sliced and grilled or toasted
1/4 cup honey
1/2 cup toasted pine nuts
Fresh thyme leaves, for garnish
1. Place onion wedges cut sides up, on a rimmed baking sheet. Drizzle evenly with 2 tablespoons vinegar and oil; sprinkle evenly with salt and pepper.
2. Preheat a gas grill to medium (350 to 400) on one side or push hot coals to one side of a charcoal grill. Place onion wedges cut sides up, on oiled grates over unlit side of grill. Grill, covered, 20 minutes. Turn onions onto one cut side; grill, covered, until grill marks form, about 10 minutes. Turn onions onto remaining cut side; grill, covered, 10 minutes. Remove from heat.
3. Let onions cool slightly; discard any outer charred pieces. Finely chop 2 onion wedges; stir together with softened blue cheese in a medium bowl until combined. Cut remaining onion wedges lengthwise into thinner wedges and separate into petals. Spread blue cheese mixture evenly over baguette slices, top with onion petals. Whisk together honey and remaining 2 teaspoons vinegar: drizzle over crostini. Sprinkle with pine nuts; garnish with thyme leaves.