Blue cheese with onions and blueberry sauce

4 servings

40 minutes

Blue cheese with onion and blueberry sauce is an exquisite dish of French cuisine, where the delicate balance of sweet-sour and spicy notes creates a unique taste pleasure. Historically, blue cheese like Roquefort is considered a symbol of France's gastronomic excellence, and its pairing with fruit sauces is a recognized culinary technique. In this recipe, the noble bitterness of balsamic vinegar and honey sweetness enhance the natural tartness of blueberries, creating a deep, rich sauce. Pickled shallots and tender white onion petals add textural complexity while parsley oil completes the composition with fresh herbal notes. This dish is perfect for special occasions where harmony of flavors and aesthetic presentation are valued.

Energy value per serving

• Calories: 624.3
• Proteins: 14.6g
• Fats: 44.1g
• Carbohydrates: 41.8g

Ingredients

• Shallots: 8 head
• Roquefort cheese: 200 g
• White onion: 2 head
• Balsamic vinegar: 100 ml
• Frozen Blueberries: 500 g
• Buckwheat honey: 2 tbsp
• Sugar: 20 g
• Grape seed oil: 100 ml
• Parsley: 40 g
• Butter: 20 g
• Thyme: 4 stem
• Salt: to taste

Cooking steps

1. Blend 200 grams of blueberries and strain through a sieve. Clean the shallot and blanch it in salted water for two minutes. Then transfer to a saucepan, add blueberry juice, 80 ml of balsamic vinegar, honey, and thyme. Bring to a boil and transfer to a bowl, cover with plastic wrap, and refrigerate for three days to marinate the onion well.

   Required ingredients:

   • Frozen Blueberries: 500 g
   • Balsamic vinegar: 100 ml
   • Buckwheat honey: 2 tablespoons
   • Thyme: 4 stems

2. Before cooking, cut the white onion in half, separate it into petals, and toss it in salted boiling water for two minutes.

   Required ingredients:

   • White onion: 2 heads

3. In a saucepan, mix 300 grams of blueberries, a pinch of salt, sugar, and 20 ml of balsamic vinegar, and cook on the lowest heat for ten to fifteen minutes. Strain the sauce through a fine sieve; if it's not thick enough, reduce it further.

   Required ingredients:

   • Frozen Blueberries: 500 g
   • Salt:  to taste
   • Sugar: 20 g
   • Balsamic vinegar: 100 ml

4. Melt the butter and heat the pickled shallots and white onion in it.

   Required ingredients:

   • Butter: 20 g
   • Shallots: 8 heads
   • White onion: 2 heads

5. Blend parsley with grape seed oil until smooth.

   Required ingredients:

   • Parsley: 40 g
   • Grape seed oil: 100 ml

6. Place a piece of cheese, onion, pour blueberry sauce, and drizzle the remaining space with green oil on the plates.

   Required ingredients:

   • Roquefort cheese: 200 g