Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 4 ounces Gorgonzola cheese, crumbled
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh sage
- 1/2 cup grated Parmesan cheese
- 1/2 cup pignolatti (tiny Italian fried dough balls)
Special Equipment Needed:
- Large skillet
- Medium saucepan
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are softened and beginning to caramelize, about 10 minutes.
2. Add the balsamic vinegar and brown sugar and cook, stirring occasionally, until the onions are golden brown and caramelized, about 10 minutes more.
3. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 minute.
4. Gradually whisk in the milk and cook, stirring constantly, until the sauce is thick and bubbly, about 5 minutes.
5. Remove from the heat and stir in the Gorgonzola, pepper, salt, nutmeg, thyme, parsley, basil, oregano, rosemary, and sage.
6. Preheat the oven to 350 degrees F.
7. Spread the caramelized onions in the bottom of a 9-inch baking dish.
8. Top with the Gorgonzola sauce.
9. Sprinkle with the Parmesan cheese and pignolatti.
10. Bake for 20 minutes, or until the pignolatti are golden brown and the sauce is bubbly.
Time:
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Temperature: 350 degrees F
Serving Size: 4
Nutritional Information:
Calories: 462
Fat: 28g
Carbohydrates: 34g
Protein: 16g
Substitutions for Ingredients:
- Olive oil: canola oil or vegetable oil
- Balsamic vinegar: red wine vinegar
- Brown sugar: white sugar
- Butter: margarine
- Gorgonzola cheese: blue cheese
- Fresh herbs: dried herbs
Variations:
- Add cooked and crumbled bacon to the caramelized onions.
- Add cooked and crumbled sausage to the caramelized onions.
- Add cooked and crumbled ham to the caramelized onions.
- Add cooked and crumbled chicken to the caramelized onions.
- Add cooked and crumbled shrimp to the caramelized onions.
Tips and Tricks:
- For a creamier sauce, use half-and-half or heavy cream instead of milk.
- For a spicier sauce, add a pinch of cayenne pepper or red pepper flakes.
- For a smokier flavor, add a teaspoon of smoked paprika.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a 350 degree F oven for 10 minutes, or until heated through.
Presentation Ideas:
- Serve with a side of crusty bread.
- Garnish with freshly chopped parsley.
Garnishes:
- Freshly chopped parsley
- Freshly grated Parmesan cheese
Pairings:
- Pinot Noir
- Chardonnay
- Riesling
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting Advice:
- If the sauce is too thick, add a little more milk.
- If the sauce is too thin, add a little more flour.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165 degrees F before serving.
Food History:
Pignolatti is a traditional Italian fried dough ball that is usually served as a dessert. It is often served with a sweet sauce or sprinkled with sugar. This savory version is a modern twist on the classic.
Flavor Profiles:
This dish is savory and creamy, with a hint of sweetness from the caramelized onions and a sharpness from the Gorgonzola cheese. The herbs add a bright, herbal flavor.
Serving Suggestions:
This dish is best served warm with a side of crusty bread.
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Region: Italian