Gorgonzola Vidalia Onions:
2
tablespoons unsalted butter
1
recipe Roasted Vidalia Onions,thinly sliced
1/2
cup chopped smoked ham
1
cup heavy cream
2
teaspoons chopped fresh rosemary leaves
3
tablespoons scallion greens
1/3
cup crumbled Gorgonzola cheese
1
tablespoons olive oil
4
10 ounce rib-eye steaks*
1
teaspoon kosher salt
1
teaspoon black pepper
Roasted Vidalia Onions:
4
Vidalia, Bermuda, Walla Walla, or Texas Sweet onions, upeeled
1
tablespoon olive oil
2
tablespoons chopped fresh rosemary leaves or 2 teaspoons dried rosemary
1
teaspoon kosher salt
1/2
teaspoon black pepper
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To make the Gorgonzola Vidalia onions: Place a large skillet over medium heat and when it is hot, add the butter, onions, and ham, stirring well after each addition. Cook until lightly caramelized, about 8 minutes.
Add the cream, rosemary, and scallions, stirring well after each addition, and cook until the mixture begins to reduce, about 5 minutes.
Meanwhile, place a large cast iron skillet over medium-high heat and when it is hot, add the oil. Sprinkle the steaks with the salt and pepper. Add the steaks to the pan and cook for about 4 to 5 minutes on each side for medium-rare.
Add the Gorgonzola cheese to the onion mixture and cook until just heated through.
Slice the steaks on the bias (diagonally against the grain) and serve on top of the Gorgonzola onions.
*Rib eye of beef, also known as prime rib, is a boneless cut from the rib portion. You can substitute New York strip steak.
From The Olives Table by Todd English, et al. Published by Simon & Schuster, (1997).
Roasted Vidalia Onions:
Preheat the oven to 450 degrees.
Sprinkle the onions with the oil, rosemary, salt, and pepper. Place in a roasting pan or heavy skillet in the oven and roast for 20 minutes. Reduce the heat to 250 degrees and roast for an additional 45 minutes.
When the onions are cool enough to handle, peel them. They can be used immediately or refrigerated for up to 1 week.
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