Best 4 Blue Cheese Balsamic Onion Marmalade And Walnut Focaccia Recipes

Indulge in a culinary masterpiece that tantalizes your taste buds with a symphony of flavors and textures. Blue cheese, balsamic vinegar, onion marmalade, and walnuts come together in perfect harmony atop a golden focaccia, creating a savory and aromatic experience. This delectable dish is a delightful appetizer, side, or main course that will impress your family and friends.

The blue cheese, with its tangy and pungent notes, adds a depth of flavor that is perfectly balanced by the sweetness of the balsamic vinegar and the caramelized onions. The walnuts add a delightful crunch and nutty flavor, while the focaccia provides a soft and chewy base for all these ingredients to shine.

Each recipe in this article offers unique variations on this classic combination. From a simple onion marmalade to a more complex blue cheese and walnut pesto, there's a recipe here for every taste and skill level.

So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

FOCACCIA WITH BLUE CHEESE AND HONEY

Focaccia with Blue Cheese and Honey image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 2h20m

Yield 1 (11 by 17-inch) focaccia

Number Of Ingredients 9

Ingredients

2 envelopes active dry yeast
2 cups whole milk, heated to lukewarm
1 teaspoon sugar
5 cups all-purpose flour, plus more for the work surface
1/3 cup extra-virgin olive oil, plus more for brushing
1 1/2 teaspoons kosher salt
2 tablespoons finely chopped fresh rosemary leaves
1 1/2 cups blue cheese, crumbled, for topping
2 tablespoons honey to drizzle, for topping

Steps:

In a large bowl or the work bowl of an electric mixer dissolve yeast in the milk. Add sugar and 1 cup of the flour. Mix well and let stand in a warm place about 15 minutes for the yeast to activate.
Mix another 2 1/2 cups flour into the yeast mixture with the dough hook attachment until smooth. With the machine running, add 1 cup flour and knead for 6 minutes. Turn out onto a board and lightly knead in remaining 1/2 cup flour. The dough should remain rather wet to ensure a soft and light bread. Shape the dough into a ball and put it in an oiled bowl. Cover with a damp towel and allow to rise in a warm place until doubled in bulk about 20 minutes.
Turn dough out onto a lightly floured work surface. Press dough with finger to gently stretch dough to fit in pan, and then use a rolling pin to lightly flatten.
Oil an 11 by 17-inch baking sheet with 1/3 cup olive oil. Transfer the dough to the baking sheet. Using your fingertips, nudge the dough into a rectangle.
Cover and let rise again until doubled, 30 to 40 minutes.
To bake, preheat oven to 400 degrees F.
Make indentations all over the dough by pressing with your fingertips being careful not to puncture all the way through the dough. Brush olive oil over the top, filling in the wells. Sprinkle the salt and rosemary over the surface. Bake until crisp on the bottom and golden brown on top, about 30 to 35 minutes.
Cut into wedges, top with crumbled blue cheese and honey.

BALSAMIC ONIONS AND BLUE CHEESE

BALSAMIC ONIONS AND BLUE CHEESE image

Categories Salad Lettuce

Yield 6

Number Of Ingredients 10

Ingredients

3 small red onions
1/4 cup + 2T balsamic vinegar
1 cup olive oil
1 1/2 tsps kosher salt
1 tsp pepper
6 T minced shallots (2 large)
2 tsp dijon
1/4 cup red wine vinegar
1 lb maytag blue cheese or other crumbly blue cheese
2 heads red-leaf lettuce, washed and spun dry and torn

Steps:

Cut the onions in half and slice 1/4 inch thick. Place on bake sheet and toss with 1/4 c balsamic vinegar, 1/4 c olive oil, 1 tsp salt and 1/2 tsp pepper. Bake 12 - 15 minutes, until tender. Remove from oven and toss with 2 T balsamic vinegar and let cool to room temp. for dressing, whisk the shallots, mustard, red wine venegar, 1/2 tsp sal, and 1/2 tsp pepper in a small bowl. While whisking, add 3/4 c olive oil until emulsified. Mash 1/4 lb cheese with a ford and add to the dressing. Toss lettuce with dressing to taste. Place the lettuce on 6 plates and arrange the onions on top. Coarsely crumble the rest of the blue cheese on top. Sprinkle with salt and pepper and serve.

BLUE CHEESE AND ONION

Blue Cheese and Onion image

A delicious blue cheese party spread made with red onion, and marinated in vinaigrette dressing.

Provided by DOLLI24

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 1h5m

Yield 4

Number Of Ingredients 9

Ingredients

8 ounces blue cheese, crumbled
1 red onion, halved and thinly sliced
⅓ cup olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 cloves garlic, chopped
½ teaspoon mustard powder
¼ teaspoon black pepper
1 (1 pound) loaf cocktail rye bread

Steps:

In a glass dish or serving bowl, layer the blue cheese and onion. Mix together the olive oil, lemon juice, vinegar, garlic, mustard powder and pepper. Pour over the blue cheese and onions, and let stand for 1 hour at room temperature to marinate. Serve on cocktail rye slices.

Nutrition Facts : Calories 684.3 calories, Carbohydrate 61.9 g, Cholesterol 42.5 mg, Fat 38 g, Fiber 7.7 g, Protein 24.5 g, SaturatedFat 13.1 g, Sodium 1478.5 mg, Sugar 6.3 g

BALSAMIC ONION MARMALADE

Balsamic Onion Marmalade image

Categories Onion

Yield makes 2 to 3 cups

Number Of Ingredients 5

Ingredients

1 tablespoon vegetable oil
4 medium onions, thinly sliced (about 8 cups)
Kosher salt and freshly ground black pepper
1/3 cup sugar
2/3 cup balsamic vinegar

Steps:

Heat the oil in a large skillet over medium heat until it slides easily across the pan. Add the onions, salt, and pepper and cook, stirring occasionally, for about 20 minutes, until the onions are soft. Add the sugar and reduce the heat to medium-low. Cook, stirring frequently, for about 10 minutes, until the onions appear dry. Add the vinegar and reduce the heat to low. Continue cooking, stirring occasionally, for about 1 hour, until the onions are soft and dry. Serve warm or at room temperature. Store the marmalade in the refrigerator. It will keep for several weeks.

Tips:

Use a sharp knife to thinly slice the onions, as this will help them caramelize evenly.
Cook the onions over medium-low heat, stirring occasionally, until they are very soft and golden brown. This may take 30-45 minutes.
Add the balsamic vinegar and blue cheese to the onions and cook for a few minutes more, until the vinegar has reduced and the cheese has melted.
Stir in the walnuts and parsley and cook for 1 minute more.
Let the marmalade cool slightly before using it on the focaccia.
Use a good quality olive oil for the focaccia dough. This will give the bread a delicious flavor.
Knead the dough until it is smooth and elastic, about 10 minutes.
Let the dough rise in a warm place for 1 hour, or until it has doubled in size.
Punch down the dough and divide it in half. Roll each half out into a 12-inch circle.
Place the dough circles on a greased baking sheet and let them rise for 30 minutes, or until they are puffy.
Brush the dough with olive oil and sprinkle with sea salt.
Bake the focaccia in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until the bread is golden brown.
Let the focaccia cool slightly before slicing and serving.

Conclusion:

This blue cheese balsamic onion marmalade and walnut focaccia is a delicious and easy-to-make appetizer or snack. The marmalade is sweet, tangy, and savory, and the walnuts add a nice crunch. The focaccia is soft and fluffy, and the combination of flavors is simply irresistible. This recipe is sure to be a hit at your next party or gathering.