These onions are perfect over hamburgers, under steaks, on sausages, or as a topping over puff pastry. The long roasting of the onions with rosemary, salt and black pepper, and olive oil produces a soft and sweet base for the mushrooms, cream, and blue cheese.

American blue cheese mushrooms onion side

Roasted Red Onion with Mushrooms, Cream, Blue Cheese, and Scallion

This flavor-packed topping for grilled and roasted meats is a perfect side dish that will keep in the refrigerator for weeks, if it can last that long. To skip roasting the onion, a similar sweetness can be developed by frying a peeled and sliced onion in 2 tbsp olive oil and a tsp of rosemary over low heat for 20-30 minutes.

5 from 2 votes

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Course: Condiment, Sauce, Side Dish

Cuisine: American, American Northeast, North American

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Author: My Hungry Traveler

Equipment

Small roasting pan
Medium skillet

Ingredients

1 large Red onion, unpeeled
1 tbsp Olive oil
Salt and pepper
2 tsp Dried rosemary
8 oz Mushrooms, sliced
2 tbsp Unsalted butter
½ cup Heavy cream
¼ cup Blue cheese, crumbled
1 Scallion, chopped

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Instructions

Preheat oven to 400°F. Place unpeeled onion on a small pan and rub all over with olive oil, rosemary leaves, salt and pepper. Roast for 40 minutes the let it get cool enough to handle. Peel onion then cut into thin slices.
While onion is roasting, cook mushrooms in butter over medium heat until soft and browning. Add sliced onion and cook for 5 minutes. Add cream and cook down by half, about 5 minutes. Add blue cheese and cook another 5 minutes, stirring. Turn off heat and stir in chopped scallions. Salt and pepper to taste. Serve or refrigerate for later use.