Preparation time: 20 min, plus 15 min cooling, Cooking time: 30 min, Cals per serving: 324
4 tsp olive oil
3 red onions, about 500 g (1 lb 2 oz) total weight, cut into wedges, root intact
2 tsp soft light brown sugar
2 tbsp balsamic vinegar
275 g (10 oz) mixed salad leaves, washed and dried
200 g (7 oz) gorgonzola, crumbled
for the dressing
2 tsp runny honey
1/2 tsp Dijon mustard
2 tbsp red wine vinegar
6 tbsp extra-virgin olive oil
1. Heat the olive oil in a large frying pan with a lid, add the onion wedges in a single layer, cover with a lid and cook over a low to moderate heat for 15 minutes, or until the onions have softened and are beginning to brown on the underside.
2. Sprinkle the sugar over the onions, cover the pan and cook for a further 10 minutes until the exposed side is beginning to caramelise. Add the balsamic vinegar and cook uncovered until most of the vinegar has evaporated and the onions are sticky.
3. To make the dressing, put the honey, mustard and red wine vinegar in a bowl, season with salt and pepper and whisk together. Whisk in the oil to form an emulsion.
4. Put the salad leaves in a bowl with the caramelised onions and the gorgonzola and toss together. Divide among six plates, then pour the dressing over to moisten.
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