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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Blue Cheese Vidalia Onions
- 2 large Vidalia onions or other sweet onions, cut into 1/2-inch slices
- 1 tablespoon butter
- 4 ounces blue cheese, crumbled (1 cup)
- 1/2 8 ounce package cream cheese, cut up
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried dillweed
- Grilled burgers topped with bacon or grilled steaks
1. Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Place onion slices in center of foil. Dot with butter. Bring up opposite edges of the foil; seal with a double fold. Seal remaining edges with double folds to completely enclose the onions, leaving space for steam to build.
2. For a charcoal grill, place the packet on rack of covered grill directly over medium coals. Grill for 25 to 30 minutes or until onions are just tender; turn packet once or twice during cooking. (For a gas grill, preheat grill. Reduce heat to medium. Grill as above.)
3. In a large bowl combine crumbled blue cheese, cream cheese, Worcestershire sauce, pepper, and dillweed. Use a slotted spoon to add onions to the cheese mixture; toss to coat. Serve on grilled burgers topped with bacon, or with grilled steaks. Makes 8 servings.
- Servings Per Recipe 8,
- cal. (kcal) 130,
- Fat, total (g) 11,
- chol. (mg) 30,
- sat. fat (g) 7,
- carb. (g) 5,
- Monosaturated fat (g) 3,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 5,
- vit. A (IU) 340,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 273,
- Potassium (mg) 120,
- calcium (mg) 101,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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