Pecans Bacon Caramelized Baby Onions Gorgonzola Cheese O
Elevate your side dish game with this show-stopping Pecans Bacon Caramelized Baby Onions with Gorgonzola Cheese! Perfectly tender baby onions are slowly caramelized in butter, brown sugar, and balsamic vinegar, creating a rich, sweet, and tangy flavor profile. Crisp bacon and toasted pecans lend a salty, smoky crunch, while crumbled Gorgonzola cheese melts into creamy, tangy pockets of indulgence. Finished with a sprinkle of fresh thyme, this dish is a delightful harmony of textures and flavors. Ready in under an hour and ideal for holidays, dinner parties, or upscale weeknight meals, this recipe is a versatile, crowd-pleasing side that pairs beautifully with roasted meats or as a standalone warm appetizer.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Baby onions (peeled)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 tablespoons Brown sugar
- 2 tablespoons Balsamic vinegar
- 150 grams Thick-cut bacon (chopped into small pieces)
- 100 grams Pecan halves
- 100 grams Gorgonzola cheese (crumbled)
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
Instructions
Peel the baby onions and set them aside. If the onions are large, cut them in half for even caramelization.
In a large skillet or sauté pan, heat the unsalted butter and olive oil over medium heat until the butter is melted and bubbling.
Add the baby onions to the pan and cook for 5-7 minutes, stirring occasionally, until they start to soften and develop a light golden color.
Sprinkle the brown sugar over the onions and stir gently to coat. Continue cooking for another 5 minutes until the sugar melts and the onions begin to caramelize.
Pour in the balsamic vinegar, stirring to combine, and reduce the heat to low. Allow the onions to simmer for 10-15 minutes until they are deeply caramelized and tender. Stir occasionally to prevent sticking.
While the onions are cooking, place a small frying pan over medium heat and add the chopped bacon. Cook until the bacon is crispy, about 8-10 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate to drain excess grease.
In the same pan, toast the pecan halves on medium heat for about 3-4 minutes until fragrant and lightly browned. Set aside.
Once the onions are fully caramelized, season with salt, pepper, and sprinkle in the fresh thyme leaves. Remove the pan from heat.
Transfer the caramelized onions to a serving platter or dish. Sprinkle the crispy bacon pieces and toasted pecans over the onions evenly.
Crumble the Gorgonzola cheese on top and serve immediately as a warm appetizer or side dish. Enjoy!
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.1 g | 224% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 5453 mg | 237% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 47.1 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 755 mg | 58% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1887 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
