To Make Later

I also subscribe to the San Francisco Chronicle Food and Wine Newsletter and this week's "Appetease" looks sublime. Note to self: make later when you have company (lord knows the damage these babies could do if I was the only one around to eat them!).

Grilled Blue Cheese Onions

Onions sliced neither too thinly nor too thickly (1 inch is about right) will easily cook through and still be hefty enough to stay on a skewer.

INGREDIENTS:
4 large red and/or yellow onions
Extra virgin olive oil
Kosher salt and pepper
3/4 cup panko
4-5 ounces blue cheese
Balsamic vinegar (optional)

INSTRUCTIONS:

Assemble 4-6 long metal skewers that hold 2-3 onion slices each; if using wood skewers, soak in water for at least 45 minutes. Preheat grill to moderately low heat.
Peel the onions and slice horizontally into 1-inch-thick slices. Run a skewer through the slices so the layers hold together; brush both sides with oil and season with salt and pepper. Place onion slices on the grill, cover loosely with foil; turn occasionally until cooked through — about 30 minutes total.

Meanwhile, lightly brown the panko in a skillet over medium heat or on a baking sheet in a 375° oven, stirring frequently. Place panko in a bowl to cool slightly. Chop or crumble the blue cheese into small pieces and mix with the panko. Set aside. When the onions are almost done and have been turned over for the last time, brush onions with balsamic vinegar, if using, then top each slice with the blue cheese mixture and press down firmly. Re-cover the onions with foil and allow cheese to melt. Serve immediately.

Yields about 10-12 pieces

PER PIECE: 70 calories, 3 g protein, 9 g carbohydrate, 3 g fat (2 g saturated), 7 mg cholesterol, 139 mg sodium, 1 g fiber.