Blue Cheese and Caramelized-Onion Squares

As Thanksgiving approaches, it's time to start thinking serious food! I know it's a little early but Electrolux Appliances has asked for submissions of appetizers and desserts for Thanksgiving and so it got me going down this track. This is my favorite food holiday and it's always fun to find new things to make for this great get together with family and friends.


While the day typically culminates with your typical feast, I like to spread the joy of eating throughout the whole day. This means lot's of appetizers and snacks for people to enjoy while still saving room for the main meal. These Blue cheese and caramelized-onion squares fit the bill perfectly. They are a great finger food, can be made ahead and are a nice different taste that will keep people coming back for more. The combination of caramelized onions and blue cheese is fairly rich but it's tempered by the light crust and rosemary that is cooked into both the onions and the crust.  Be sure to use fresh rosemary and a high quality blue cheese for the best flavor.

Blue Cheese and Caramelized-Onion Squares
adapted from Bon Appetit

Crust
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup heavy cream
1/4 cup olive oil
2 tablespoons (1/4 stick) unsalted butter, melted

1 teaspoon finely chopped fresh rosemary

Topping
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons olive oil
3 large onions (about 2 pounds), halved, thinly sliced
1 tablespoon finely chopped fresh rosemary
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups (about 6 ounces) crumbled blue cheese

For crust:
Preheat oven to 425°F. Mix flour, baking powder, and salt in medium bowl to blend. Make well in center of dry ingredients. Whisk milk, olive oil, rosemary and melted butter in liquid measuring cup to blend. Slowly pour cream mixture into well in dry ingredients, stirring until just blended and smooth. Press dough into the bottom of a 10x13-inch baking dish or rimmed baking sheet. Pierce dough all over with fork. Let dough rest while preparing topping.

For topping:
Melt butter with oil in large skillet over high heat. Add onions. Cook until onions are soft and beginning to brown, stirring frequently, about 10 minutes. Add rosemary, sugar, and salt. Season onions to taste with pepper. Reduce heat to medium. Continue to cook until onions are soft and dark brown, stirring frequently, about 20 minutes; cool. 

Spread onion mixture evenly over dough. Sprinkle with cheese. Bake until crust is golden and cheese is bubbling, about 20 minutes. Let cool. Cut into squares and serve.