There are two recipes here, similar yet different. The first, a raw, marinated dressing, is, with the addition of mushrooms, really really good on salad greens, cabbage, and other raw or steamed veggies. The second, with cooked onions, is more of a condiment or sauce for steak, pork or even vegetarian fare. If you’re not fond of blue cheese, you can sub feta, ricotta salata, or cotija cheese.

Onion, Mushroom, and Blue Cheese Dressing

1/2 c extra-virgin olive oil, or other salad oil
2 T lemon juice
1/2 t salt
1/2 t sugar
dash black pepper
dash paprika, sweet, hot, or smoked; or cayenne
1 c crumbled blue cheese
1 1/2 – 2 c thinly sliced onions, in half-moons
1/2 c fresh, sliced mushrooms

1. Combine oil, lemon juice, salt, sugar, black pepper, and paprika. Add cheese, onions, and mushrooms. Stir gently to combine. Refrigerate for several hours. Bring to room temperature before using–especially if you used extra-virgin olive oil which congeals when cold (that’s how to tell if you have authentic extra-virgin olive oil!).

Onion and Blue Cheese Sauce

1 T vegetable oil
2 c thinly sliced onions, in half-moons
2 T water, stock, or broth
1 t (brown) sugar
1/2 c crumbled blue cheese
salt, to taste

1. Heat oil in a lidded skillet. Add onions and stir to coat with the oil. Add the water and sugar. Cover and cook, stirring occasionally, for 8 – 10 minutes, until the onions are golden brown and the liquid has evaporated. If the onions look like they may be on the verge of burning, add more water by the tablespoon and turn down the heat some.

2. Remove from heat and stir in the blue cheese and salt. Transfer to a bowl, or not, and serve.