ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2013/09/rsz_1grilled_onions.jpg”>Summer may be coming to the end, but that doesn’t mean that grilling season ends along with it.  Even here in chilly-ish New Hampshire, we still are grilling dinners outdoors and probably will do so for a month or two longer.  Of course, the regular menu of hamburgers and hot dogs can become quite boring, which makes today’s recipe a delightful treat.  Provided to us by Chef Ray Tang at Presidio Social Club in San Francisco, I am excited to give this recipe a try.  Served with a grilled steak, it could make for a yummy Tapas Monday or weeknight dinner with the family.  When the weather turns unbearably cold, we’ll switching to grilling this indoors.

Grilled Onions with Tomales “Bay Blue” Cheese

2014-11-27 05:27:36

Serves 6

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Ingredients

1. 4 medium, red onions, peeled and sliced into 1/4 inch rounds (leave intact)
2. 1/2 cup olive oil
3. Salt & pepper
4. 2 tsp. sherry vinegar
5. 2 tsp. balsamic vinegar
6. 2 tsp. chopped thyme
7. 2 tsp. chopped parsley
8. Tomales Bay Blue cheese

Instructions

1. Lightly oil the onions and season with salt, pepper, and chopped thyme.
2. Grill on oven flame* until just tender (2 minutes each side).
3. Remove from heat and splash with two vinegars.
4. While still warm, crumble blue cheese and chopped parsley
5. Taste and serve with steak.

Notes

1. *Can be grilled outside also.

By TT

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