Johnny Autry
Active Time
5 MIN
Total Time
45 MIN
Yield
Serves : 12

On the river, Chef Andrea Bopp wraps whole sweet Walla Walla onions in foil and tosses them into the coals of the campfire to roast and caramelize; here we’ve adapted his recipe for your home grill. Don’t skip the zippy honey-vinegar drizzle—it coaxes out even more flavor from the sweet onions and balances the blue cheese.

How to Make It

Step 1    

Place onion wedges, cut sides up, on a rimmed baking sheet. Drizzle evenly with 2 tablespoons vinegar and oil; sprinkle evenly with salt and pepper.

Step 2    

Preheat a gas grill to medium (350°F to 400°F) on one side, or push hot coals to one side of a charcoal grill. Place onion wedges, cut sides up, on oiled grates over unlit side of grill. Grill, covered, 20 minutes. Turn onions onto one cut side; grill, covered, until grill marks form, about 10 minutes. Turn onions onto remaining cut side; grill, covered, until tender, about 10 minutes. Remove from heat.

Step 3    

Let onions cool slightly; discard any outer charred pieces. Finely chop 2 onion wedges; stir together with softened blue cheese in a medium bowl until combined. Cut remaining onion wedges lengthwise into thinner wedges, and separate into petals. Spread blue cheese mixture evenly over baguette slices; top with onion petals. Whisk together honey and remaining 2 teaspoons vinegar; drizzle over crostini. Sprinkle with pine nuts; garnish with thyme leaves.

Suggested Pairing

Tangy Washington state Riesling.

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