Waiter, there is something in my ... roasted onions with blue cheese

Indeed. Who would have thought that the Reigning Queen of Braai, Jeanne of Cook Sister, would choose a meatless barbecue for the 8th round of Waiter, there is something in my ... foodblogging event? But meatless she chose, and I'm happy to oblige. Although we're by no means vegetarian, we don't eat much meat in our house. If faced with a rich meaty stew and a slightly lighter vegetable stew, we'd most likely opt for the later..

I decided to roast some onions. My logic was following: if my vegetable dish was to have any chances against all the roasted, grilled and barbecued meat at the braai or grilliõhtu, then it needed to be strong and bold and flavoursome. A combination of roasted onions and my current favourite blue cheese (yes, I am still raving about the Finnish Valio Aura blue cheese), and some potent herbs - thyme and savoury - would be surely shining. The onions (the white ones are famous local Peipsi sibulad or from the traditional onion-growing areas alongside Lake Peipus, the fifth-largest lake in Europe) sweeten up while roasting, nicely complemented by the potent cheese. I used thyme for red onions and savory for white onions, but I don't think there're hard rules for that..

Enjoy!

Roasted onions with blue cheese
(Röstitud sibulad sinihallitusjuustuga)



Onions, medium-sized
Blue cheese (I used Valio Aura)
Fresh thyme or savory

Peel the onions, cut off a small slice from the top & bottom and then cut in half cross-wise. Place onion halves on a piece of foil, cover with a slice of blue cheese and some herbs.
Fold into parcels, so the steam wouldn't escape, and cook on your BBQ for about 20-25 minutes, until onions are softened and cheese melted.
Alternatively, roast in a very hot oven (say 250 C) instead.



Serve as an accompaniment to grilled meat, or on its own with chunks of good bread.

Here are links to my previous Waiter there is something in my ... entries:
July 2008 (SAUCES): Munakaste alias my grandma Senta's egg & smoked ham sauce.
June 2007 (DUMPLINGS): Vareniki dumplings with curd cheese filling, served with home-made apricot jam & pistachios.
May 2007 (STUFFED VEGETABLES): Stuffed tomatoes with two types of salad - cod liver salad & cucumber and wild garlic salad.
April 2007 (BREAD): a traditional Estonian quick mushroom bread, Seenekarask.
March 2007 (EASTER BASKET): a selection of various Easter delights.
February 2007 (PIE): a great Russian puff pastry and fish pie, Salmon Kulebyaka.
January 2007 (STEW): my version (in collaboration with Anthony Bourdain:) of the French classic Boeuf Bourguignon.