with Shepherd’s Way Big Woods Blue
By Nick Schneider
Serves 6 (as appetizer)
- 4 T. Extra Virgin Olive Oil
- 6 small 2-3 oz Sweet onions or cipollinis
- 3 ounces of blue cheese
- 1 t. chopped chives and chive flowers
- 1 C. apple cider
- ½ t. cider vinegar
- salt to taste
Heat the oven to 350 F.
Prepare the dressing: reduce the apple cider until it is thick and syrupy, approximately 2 tablespoons will remain. Add in the cider vinegar and 2 T of the olive oil. Set aside.
Cut the onions in half through the root end, leaving the skin in tact.
With remaining oil, rub the cut side of onions, place cut side down on a parchment lined roasting pan. Roast for approximately 45-60 min until the onions are soft and the underside is caramelized.
Allow onions to cool and then remove outer skin. The skin is needed to prevent the onion from drying out while in the oven.
Place onion flat side up; position some of the blue cheese on each onion (~ ½ an ounce). Drizzle with cider reduction and then sprinkle with salt and chives. Arrange with other canapés on a serving platter.
Mill City Farmers Market serving platter suggestions: