MARINATED RED, WHITE AND BLUE-CHEESE ONIONS
Yield: 6 servings
1 large each, cut in thin wedges: red onion, Vidalia onion
3 large shallots, thinly sliced
3 tablespoons vegetable oil
1 tablespoon red wine vinegar
3 ounces crumbled blue cheese
1/2 cup each: minced fresh cilantro, chopped toasted walnuts
Salt, ground red pepper to taste
Separate onion wedges; transfer to a large bowl and add shallots,
oil, vinegar and cheese. Cover and refrigerate 24 to 48 hours.
At serving time, add cilantro, walnuts, salt and red pepper and
Serve piled on bread or as a side dish, or as a topping for grilled
steaks and burgers.