De Ma Cuisine

gorgonzola cheese Archive



December 2013



Sliders with Caramelized Onions and Gorgonzola – In the Kitchen with Rachel O – Video

Written by , Posted in Appetizers, Beef, Cheese, Dinner, In the Kitchen with Rachel O, Main Dishes, Meat, Sides, Snacks, Vegetables


What can I really say about Sliders? I mean, how many ways can I say delicious? I love a good burger. I really love a good slider… because then I get to eat more than one!! (Plus, they’re little and cute.)


I think it’s fun to get creative with food. There is absolutely nothing wrong with a pickle, mustard, and onion burger. You know, the usual. But, let’s try something else.

You know how delectable caramelized onions are on a crostini with melty gorgonzola? You do know this, right? If not, stop reading and make a quick snack. You’ve got to try these flavors together. Ok, now that you’re back, let’s discuss the sweet caramelized onions and how well they pair with tangy gorgonzola. Is your mind blown? I know. I’ve been there. (Another mind blowing option: gorgonzola, roasted figs, baguette, and honey. Do this. Go there. You gotta!)

If you are not the biggest fan of gorgonzola, Tim can sympathize. I made his without. But with mustard and pickles. That’s cool. Cool cool cool. We don’t have to have the exact same taste in food.



Caramelized onions are one of my favorite things. Does it ever just flabbergast you that this vegetable, so pungent, so intense, could ever be mellowed out? I’m amazed at what a little heat and some honey can do. I’m glad that we don’t just have to eat bland, flavorless, boring food. That’d be so lame. I’m totally not into that. I want big, bold flavors. I want surprising new tastes (um, I don’t mean like trying Bertie Bott’s Every Flavour Beans, where you expect lemon and get rotten egg). I crave the experience of enjoying food.

For all this, we have Sliders topped with caramelized onions and gorgonzola. C’est très très bon.


Happy Eating!

Sliders with Caramelized Onions and Gorgonzola
Recipe Type: Main Dish, Appetizer, Dinner, Meat, Beef, Cheese, Vegetables
Cuisine: American
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Cute little sliders with big taste.
  • 1 onion, sliced
  • 1 T honey
  • pinch dried thyme
  • 1/2 lb. ground beef
  • 1 T red wine vinegar
  • 1/4 t salt
  • pinch pepper
  • 1/4 t thyme
  • 1 T olive oil
  • Gorgonzola cheese, sliced
  • 6 mini burger buns, halved
  1. Add onion, pinch thyme, and honey to a dry skillet. Cook over low heat for 25-30 minutes, or until onions are caramelized.
  2. Combine beef, vinegar, salt, pepper, and thyme in a bowl. Mix with hands (do not over mix). Shape into 6 small patties. Press thumb into center to create a small indent.
  3. Heat skillet. Add oil. When hot, add patties, and cook over medium heat for about 3-5 minutes. Flip, and cook covered, for 3-5 minutes more, or until a meat thermometer registers 160F.
  4. Remove from heat. Top with gorgonzola and cover. Let stand for a few minutes.
  5. Serve on a bun topped with caramelized onions.



October 2013



Roasted Chicken with Gorgonzola and Figs

Written by , Posted in Cheese, Dinner, Farm to Dinner Party Table, Fruit, Gluten Free, Main Dishes, Meat, Poultry, Roasting, Vegetables


Roasted Chicken with Gorgonzola and Figs
Recipe Type: Main, Meat, Chicken, Dinner, Oven, Roasting
Author: Rachel Oberg – De Ma Cuisine
Serves: 6-8
Chicken is roasted with browned butter and figs then topped with some sweet caramelized onions and tangy gorgonzola cheese.
  • 1 t olive oil
  • 6 cloves roasted garlic
  • 2 T butter
  • 1 to 1 1/2 C water
  • 6-8 chicken breasts
  • 8-12 figs, sliced in 4
  • salt, to taste
  • pepper, to taste
  • 2 onions, sliced
  • 1 T honey
  • 1/4 C (or more) gorgonzola cheese
  1. Pre-heat oven to 375F.
  2. Drizzle garlic with olive oil and wrap in foil. Roast for 45-60 minutes. Remove from oven. When cool enough to handle, squeeze pulp from 6 cloves garlic and mash with a fork. Set aside.
  3. Brown butter in a small skillet (watch carefully so it doesn’t burn).
  4. Grease a large ovenproof dish. Add water. Add chicken. Top with figs, salt, pepper, and then drizzle browned butter over.
  5. Bake uncovered for 45-60 minutes, or until internal temperature of chicken reaches 170F.
  6. Add onions and honey to a dry skillet. Cook over low heat for 30-40 minutes, stirring occasionally.
  7. Remove from oven and top with mashed roasted garlic, caramelized onions, and dot with gorgonzola.