My Recipe Collection

Blue Cheese Vidalia Onions
by Judy Lynn Henderson

2 large Vidalia onions or other sweet onions, cut into 1/2-inch slices
1 tablespoon butter
4 oz blue cheese, crumbled (1 cup)
1/2 of an 8-oz package cream cheese, cut up
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon dried dillweed
Grilled burgers topped with bacon, or grilled steaks
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1. Fold a 36×18-inch piece of heavy foil in half to make an 18-inch square. Place onion slices in center of foil. Dot with butter. Bring up opposite edges of foil; seal with a double fold. Seal remaining edges with double folds to completely enclose onions, leaving space for steam to build.

2. For a charcoal grill, place packet on rack of covered grill directly over medium coals. Grill for 25 to 30 minutes or until onions are just tender; turn packet once or twice during cooking. (For a gas grill, preheat grill. Reduce heat to medium. Grill as above.)

3. In a large bowl combine blue cheese, cream cheese, Worcestershire sauce, pepper, and dillweed. Use a slotted spoon to add onions to cheese mixture; toss to coat. Serve on burgers or with steaks. Makes 8 servings.