Roast Onions w/Gorgonzola + Pine Nuts

By On 28 Comments

Sweet roast onions stuffed with couscous and topped with blue cheese and toasted pine nuts are a delicious one-bite appetizer. Or pair them with a few other tapas style items – like goat cheese stuffed peppadew peppers – for a light meal.

Roast Onions with Quinoa, Gorgonzola, and Pine Nuts | @HealthyDelish

[shareaholic app=”share_buttons” id=”4705936″]

Our kitchen has been taken over by onions. For the past two months or so, we’ve gotten about five pounds of them with our weekly vegetable delivery. Even though I use onions almost every time I cook, it’s more than I can keep up with. I’ve been stashing them wherever I can find room – in my cabinets, in the bowl of my KitchenAid mixer, all over my counters… I made a giant pot of French onion soup the other night and it barely made a dent in my stash. Last week we thought we were finally getting a reprieve – onions weren’t on the list of produce we were told to expect. Lo and behold what did we find when we were unpacking out bag? More damn onions.

MY LATEST VIDEOS

Roast Onions with Quinoa, Gorgonzola, and Pine Nuts | @HealthyDelish

This recipe for roasted onions stuffed with curried black quinoa caught my eye on Pinterest, and I thought it might be a different way to use some of them up. Then as I was browsing menus looking for inspiration for today’s #SundaySupper event, which is all about tapas, I came across a dish called Cebolla Asada Con Queso Valdeón (roasted sweet onions with Valedon blue cheese and pine nuts). I married the two ideas and ended up with this dish, which I absolutely loved.

Roasting the onions with a drizzle of olive oil softens them up and brings out their natural sweetness – like the inside on an onion ring. The blue cheese added a rich earthiness, while quinoa and pine nuts gave them tons of texture.

I started with small onions, around two or two and a half inches across. They shrank in the oven, leaving each piece the perfect size to eat in one bite (which you’ll definitely want to do, since they can be a little messy otherwise.)

Roast Onions with Quinoa, Gorgonzola, and Pine Nuts | @HealthyDelish

Roast Onions w/Gorgonzola + Pine Nuts #SundaySupper

Roast Onions w/Gorgonzola + Pine Nuts #SundaySupper

Yield: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 6 small [b]onions[/b]
  • 2 tablespoons plus 1 teaspoon [b]olive oil[/b], divided
  • 1/4 cup [b]quinoa[/b], rinsed well
  • 1/4 cup [b]water[/b]
  • 1 [b]carrot[/b], peeled and finely chopped
  • 2 tablespoons [b]pine nuts[/b], toasted
  • 2 ounces [b]gorgonzola[/b], crumbled
  • 2 tablespoons chopped [b]fresh parsley[/b]

Instructions

  2. Heat your oven to 350ºF.
  3. Peel the onions and slice off the ends. Cut each onion in half, crosswise through the widest part. Arrange the onions so that the wider end (what used to be the middle) faces up; use a paring knife to carefully hollow out the center each onion half, leaving about 1/2-inch around the edges. Finely chop the onion scraps and set aside.
  4. Place the onions in a shallow baking dish and drizzle with2 tablespoons olive oil. Roast for 30 minutes.
  5. While the onions roast, prepare the filling: Combine the quinoa and water in a small saucepan and bring to a boil. Reduce heat and simmer 10 minutes.
  6. Heat 1 teaspoon of olive oil in the smallest pan you have. Add the carrot and reserved onion; cook, stirring frequently, for 4-5 minutes or until soft and fragrant. Mix into the quinoa.
  7. When the onion are done roasting, stuff each onion with filling. Sprinkle with toasted pine nuts, crumbled gorgonzola, and chopped parsley.
Nutrition Information

Amount Per Serving Calories 156 Total Fat 10.5g Fiber 2.6g Protein 4.2g
© Lauren Keating
Roast Onions w/Gorgonzola + Pine Nuts 1

Here’s what’s on the #SundaySupper table this week. Is quite the party!
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina

And since no party is complete without wine, Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Comments

  1. Debi @ Life Currents says

    04/04 at 8:18 pm

    I’m in love with these, and can’t wait to make them! And, I’m very impressed with your blog and your recipes! I’m so glad to have “met” you through Facebook! 🙂
    Cheers, Debi

    Reply

  5. Susan says

    01/20 at 3:59 pm

    At least onions last a long time! I wish my CSA would send us some, I’d go through them. Also what a clever idea for onions, slow roasted onions are hard to resist.

    Reply

  6. Liz says

    01/20 at 3:22 pm

    Oh, does this combination of flavors sound marvelous!!! I could make quite a dent in these tapas 🙂

    Reply

  10. Manu says

    01/19 at 11:32 pm

    I am a big fan of stuffed onions: I think they look stunning and they always taste delicious! If you add to it, that blue cheese is my all time favourite cheese… well… you’ll know why I am bookmarking this recipe to make it ASAP! Thanks for sharing!

    Reply

  11. Tammy Northrup says

    01/19 at 8:36 pm

    Unfortunately I am not a fan of onions but the other flavors look delicious and I bet it would be so good stuffed in a mushroom. Yum!

    Reply

    • Lauren Keating says

      01/20 at 4:24 pm

      oooh, if you don’t like onions these probably aren’t you. But I agree- I bet it would be great in a mushroom!

      Reply

  17. Kim - Liv Life says

    01/19 at 11:50 am

    My husband and I love onions… yet I’ve never thought to use them in this way. Love, love, LOVE this recipe!!!! Pinning and printing now!!

    Reply

    • Lauren Keating says

      01/20 at 4:22 pm

      I agree, Constance! I don’t see them used very often either – and I tend to forget about them – but they’re such a nice little addition to things like this.

      Reply

  22. Joanne says

    01/19 at 8:50 am

    Well, I kind of think of having too many onions as a good problem to have…but that’s probably because I so often find myself needing an onion and having just run out! These tapas are so fun. I love the idea that they are bite-sized!

    Reply

    • Lauren Keating says

      01/20 at 4:21 pm

      It’s definitely nice to know that I won’t run out… the issue mainly has to do with storage space.They’re so bulky! 🙂

      Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.