Mapled Onion, Steak, and Blue Cheese Appetizer
Heather Bowes
The season of dinner parties and appetizers is upon us! This is a loosely written recipe so you can make as many or as few as you like. The onions are easy to prepare a day or two ahead and the appetizer is just as delicious served warm or at room temperature. For every two large onions, plan to use ⅓ cup of maple syrup, it will reduce and leave you with a nice thick flavorful syrup that can be warmed and drizzled on just before serving if you choose to cook everything a day ahead. Enjoy!
Ingredients
- Ben’s Maple Syrup
- Sweet yellow onions such as Vidalia
- Blue cheese, preferably a strong and salty blue cheese to contrast the sweetness of the maple onions.
- Beef- flank, skirt, or sirloin works well. Steak tips are another favorite.
- Butter, salted
- Salt, course ground pepper, and garlic powder
- Toothpicks for assembly
- Chopped fresh herbs to garnish (thyme, parsley, or chives)
Directions
- Peeled and sliced onions into rings one 12:45 half inch thick
- Cook onions for about 10 minutes in an oil skillet over medium heat, stirring occasionally. Add a tablespoon of butter and 1/3 cup of maple syrup continue cooking and stirring until the onions are translucent and soft. Do not allow them to burn.
- Season the steak with salt and pepper and garlic powder. Grill or see her in a cast iron skillet to prefer doneness. Once cooked, allow the meat to rest and cool for 10 to 15 minutes and then slice or cube.
- Assemble the appetizers with the toothpicks. Layer the steak with a folded ring of onion and lastly a cube of blue cheese on top.
- Drizzle with some remaining maple sauce from the onion pan and garnish with a sprinkle of fresh chopped herbs.