Caramelized Onion and Walnut Biscuits with Blue Cheese Butter - extra-virgin olive oil

Method

• For the caramelized onions: Heat the olive oil and butter in a small saucepan over medium heat.
• Add the onion and salt and cook, stirring occasionally, until the onion begins to caramelize and brown, 15 to 20 minutes.
• Lower the heat as needed to prevent burning.
• Stir in the thyme and remove from the heat.
• Let cool.
• Preheat the oven to 425F.
• In a bowl, whisk together the flour, baking powder, and salt.
• Add the chilled butter and mix in with a pastry blender or your fingertips until the butter is the size of small peas.
• Add the caramelized onions and the walnuts and mix gently with your hands.
• In a small bowl, whisk together the egg and the milk.
• Make a well in the center of the dry ingredients, pour the egg mixture into the well, then mix gently with a rubber pastry scraper or spatula.
• The mixture will be shaggy; it will not come together into a smooth dough.
• Line a baking sheet with parchment paper or a silicone mat.
• Turn the mixture out onto a lightly floured surface and knead gently until it forms a cohesive dough.
• Do not overwork or the biscuits will be tough.
• Pat or roll the dough into a round about 1 inch thick, flouring lightly as needed to prevent sticking.
• Cut out the biscuits with a lightly floured 1 1/2-inch round cutter.
• Place the biscuits on the prepared baking sheet.
• You can gather and reroll the scraps once.
• Refrigerate the biscuits for 15 minutes, then bake until golden brown, about 18 minutes.
• Let cool for 10 minutes.
• For the blue cheese butter: In a small bowl, mash the blue cheese and the butter with the back of a spoon until the mixture is spreadable.
• Cut the warm biscuits in half horizontally and spread the bottom half with a little of the blue cheese butter.
• Replace the top half.
• Arrange on a platter and serve warm.
• Enjoy with Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon or another powerful red wine from Bordeaux varieties.