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Caramelized Onion Salad with Pears and Blue Cheese

This fall salad is like a cheese platter on a bed of peppery greens.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Keyword: fall recipes, gluten-free, salads, vegetarian, winter recipes
Servings: 6

Ingredients

For the salad

  • 2 tablespoons butter, more as needed
  • 2 large sweet onions, cut in half and sliced thin
  • 1 teaspoon salt
  • 5 ounces blue cheese, crumbled
  • 1 pound fresh ripe pears, sliced thin
  • 1 cup dry roasted hazelnuts* roughly chopped
  • 8-10 ounces salad mix

For the dressing

  • ½ cup olive oil
  • ¼ cup + 1 teaspoon red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • Salt and pepper to taste

Instructions

  • Melt butter over medium-low in large saucepan. Turn heat up to medium and add onions and cook, stirring initially to ensure onions are coated in butter. After 10 minutes, add salt. Cook about 30-40 more minutes (or more if onions are particularly juicy), stirring occasionally, until caramelized and deep golden brown. If onions are browning too quickly or start to stick to the pan, add more butter. You can also reduce the heat slightly.
  • While onions are cooking, make the dressing. Combine all dressing ingredients in bowl or mason jar and whisk or shake until emulsified.
  • Assemble the salad by topping the greens with hazelnuts, pears and cheese.
  • As onions begin to caramelize, scrape up the brown bits from the bottom of the pan. Taste the onions and add more salt if desired. Once onions are a nice deep golden-brown, remove from heat and place in bowl to cool. You should have about 1 cup of onions.
  • Once somewhat cooled, add onions to salad and serve with dressing.

Notes

If you can't find hazelnuts, walnuts will work fine.