French Onion Soup Stuffed Dates with Blue Cheese

Sweet and savory Medjool dates stuffed with caramelized onions, tangy blue cheese, and crunchy walnuts, then baked until warm and gooey. A perfect appetizer with French onion soup flavors.

Prep Time

15 minutes

Total Time

45 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.87/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Ingredients

Servings

12Medjool Dates(Pitted)

£3.50

1largeYellow Onion(Thinly sliced)

£0.60

2tablespoonsButter(Unsalted)

£0.25

1teaspoonBrown Sugar

£0.02

1teaspoonBalsamic Vinegar

£0.05

4ouncesBlue Cheese(Crumbled)

£2.00

0.3cupWalnuts(Chopped)

£0.75

1teaspoonFresh Thyme(Chopped, optional)

£0.30

to tasteSalt

to tasteBlack Pepper(Freshly ground)

Total Cost

£7.47

£1.87 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
In a skillet over medium heat, melt butter. Add the sliced onion and cook, stirring occasionally, until softened and deeply caramelized, about 20-25 minutes. Be patient and stir frequently to prevent burning. Reduce heat if needed.
3.
Stir in brown sugar and balsamic vinegar to the caramelized onions. Cook for another 2 minutes until the sugar has dissolved and the mixture is slightly thickened. Season with salt and pepper to taste.
4.
Remove from heat and let cool slightly.
5.
Slice each date lengthwise, being careful not to cut all the way through. Open the date to create a pocket.
6.
Spoon a small amount of the caramelized onion mixture into each date. Top with crumbled blue cheese and chopped walnuts.
7.
Place the stuffed dates in a small baking dish.
8.
Bake in the preheated oven for 8-10 minutes, or until the blue cheese is melted and the dates are warmed through. Watch carefully to avoid burning.
9.
Garnish with fresh thyme (optional) and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (110g)

495 kcal / 2071 kJ

Carbs

53g

20% of RDA

Fat

29.5g

42% of RDA

Protein

9.5g

19% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

42 g

47% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For a richer flavor, use ghee instead of butter.

If you don't have balsamic vinegar, you can use a squeeze of lemon juice.

Toast the walnuts lightly in a dry pan before chopping to enhance their flavor.

Adjust the amount of blue cheese according to your preference.

These can be assembled ahead of time and baked just before serving.

Cooking Equipment

Oven

Stove

Small baking dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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