Warm Spinach, Caramelized Red Onion and Gorgonzola Salad is one I could eat every night of the week and be heartily satisfied. I love the sweet, tangy, crunchy mixture that lingers on my tastebuds and am always a bit sad when that last bite is taken. This is a dish, you will have a hard time sharing, so double the recipe. Or do as I do, and make it when no one else is home, so you get to savor every morsel all to yourself.
Warm Spinach, Caramelized Red Onion and Gorgonzola Salads secret is the Caramelized Red Onions. I usually make a large batch which I preserve by canning and then pull out these beautiful jars anytime I want to make something extra special. I found the recipe here in The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round. The wonderful thing about this book is the small batches you are able to preserve that really do not take a lot of time. Many times I will make a recipe for use right now and preserve the rest for later use with minimal amount of effort.
If you don’t want to go that route for your Caramelized Red Onions I have found a great recipe to use here, or they can be purchased at your local grocery store. However you decide to get them, you can be sure they make the dish extraordinary and worth every bit of extra effort it takes to obtain them.
- 2 Slices Bacon, diced
- 1/2 small white onion, chopped
- 1/4 cup pine nuts
- 1 large bunch spinach, washed and patted dry
- 3 tbsp caramelized red onions
- 1/4 cup gorgonzola cheese, crumbled
- Parmesan cheese, grated (Optional,for sprinkling)
- Freshly Ground Black Pepper, to taste
- Heat large frying pan over medium heat.
- Add diced bacon and saute until crisp.
- Add onions and saute until softened.
- Add pine nuts, stir all together and cook for a couple minutes until pine nuts are fragrant and lightly toasted.
- Add spinach leaves and stir gently until slightly witled.
- Remove pan from heat.
- Add caramelized red onions, gorgonzola . Stir gently.
- Serve with freshly grated parmesan and freshly ground black pepper on top (optional).
- If you go to the trouble to make freshly caramelized red onions be sure to make a large batch. They store well or can be frozen for later use. If freezing place 2-3 tbsps on wax or parchment paper on baking sheet in freezer. Once frozen they can be removed and placed in a heavy duty freezer bag to be removed in portions when you are ready to use them.
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