Whisky glazed onions with bacon and blue cheese bring a bold, hearty flavour to the Autumn feasting tables of the Dwarves in their cavernous home in the Misty Mountains.
Autumn in Middle Earth
As the fall season is upon us, we can imagine the transition from bright florals and vibrant green botanicals to the golden hues and burnt colours of autumn spreading across the foliage of JRR Tolkien’s Middle Earth. We can’t help but wonder, what delights would the men of Gondor or Rohan enjoy as the leaves begin to turn and fall to the earth? Or what enchanting autumnal delicacies would the Elves enjoy amongst the radiant autumn leaves of Rivendell? Let us explore together some of the culinary delights from different lands for an Autumn Feast in Middle Earth.
The Misty Mountains
Deep in their cavernous mountains, the dwarves gather for an autumnal feast. The dwarves’ love of simple and hearty food is reflected in this rustic and earthy side dish. Pulling from their stores of harvested root vegetables, the humble onion is slowly cooked until tender in a whisky and honey laced glaze. Creamy blue cheese and bacon add a savoury and slightly salty flavour to these sweet and tangy roasted onions – the perfect side dish to adorn the great feasting tables in the halls of the mountain kings.
Ingredient Notes
Onions: I prefer using regular yellow onions, although sweet or white onions would work as well. Use large onions and cut them into 3 thick slices.
Bacon: Save the rendered bacon fat to add to the onions. The bacon fat can be substituted with olive oil or another fat such as melted butter, if you prefer.
Whisky: Any type of whisky, or bourbon, would work in this recipe. To make the recipe non-alcoholic, you can substitute with apple juice or even water.
Balsamic vinegar: Tangy balsamic vinegar adds both a hint of sweetness as well as tang to the glaze.
Blue cheese: Use a creamy style of blue cheese if you can, such as gorgonzola. If you don’t care for the flavour of blue cheese, then soft goat cheese makes a great substitute.
How to Make Whisky Glazed Onions
Prep the ingredients
Chop the bacon into a small dice and add to a non-stick skillet. Sauté until the bacon is crisp and the fat has rendered out. Use a slotted spoon to transfer the bacon bits to a paper towel-lined plate. Pour off and reserve the bacon fat for later.
Peel the onions and trim off the root end. Cut each onion into three thick slices and set aside. In a small bowl combine the balsamic vinegar, whisky, and honey. Whisk together until the honey is dissolved. Add the kosher salt and pepper.
Roast the onions
Preheat the oven to 400°F. Spoon 3 tablespoons of bacon fat into the bottom of a 9×13-inch baking dish. Pour in the vinegar mixture. Scatter fresh thyme sprigs over the bottom of the baking dish. Arrange the onion slices in the baking dish in a single layer. It’s ok if the onion slices don’t all fit flat in the dish, simply let a few lean against the other slices until they soften enough to fit together. As the onions begin to cook, they will soften and shrink and you will be able to arrange them all flat in the dish.
Cover with foil and roast the onions for 20 minutes. Check the onions, arranging the them if necessary to lay flat in the dish. Cover and continue roasting for another 20 minutes. Carefully flip the onions and continue roasting for another 15 to 20 minutes or until the onions are tender when pierced with a knife.
Serve the Whiskey Glazed Onions with Bacon and Blue cheese
Crumble the blue cheese into a small bowl. Add the bacon and crumble into the cheese. When the onions are tender, remove the foil. Spoon the cheese and bacon mixture on top of each onion slice. Return to the oven for another 5 to 10 minutes until the cheese is melted and sauce has reduced.
Use a flipper to carefully transfer the onion slices to a serving platter. Garnish with more chopped fresh thyme and enjoy!
