The Whale’s Tooth Pub, at Lincolnville Beach, will celebrate its 20-year anniversary in January. They bring us a unique and flavorful dish that will brighten the faces and appetites of your holiday guests. Sean Griffin is from Camden and has been the chef at Whale’s Tooth for 20 years. According to Sean, the onions are a popular dish and several are sold every evening.

Roasted Balsamic Onion with Gorgonzola and Hollandaise

2 large Spanish Onions
1 Tbs. Brown Sugar
1 Tbs. Butter
1 cup Balsamic Vinegar
1 cup crumbled Gorgonzola Cheese
1 loaf of Crusty Bread cut into diagonal slices
1/2 cup chopped Parsley
3 Tbs. Capers
1/2 cup melted Butter
Salt and pepper to taste
Hollandaise Sauce

Blanch onions in salted water for 10 to 15 minutes leaving hard outer skin in place.
After blanching (leaving skin on) put in a baking dish adding brown sugar and butter and vinegar.
Place in a 400 degree oven for 45 minutes to one hour or until onions are soft.
Baste onions regularly with sauce in pan.
If sauce gets to thick, add more vinegar.
A crown should pop out of the center of the onion indicating it is done.
Remove onions from oven and continue basting with sauce while they cool.

Brush bread with melted butter and sprinkle with salt and chopped parsley.
Place bread on a baking sheet and place in oven until toasted.

Remove outer skin from onions. This can be difficult. Take care not to damage the inner softened onion.
Take out with a spoon, three or four of the center most core pieces of onions.
Add a Tbs. of sauce from pan.
Fill core with cheese.

Place onions on a platter and spoon sauce over top.
Add Hollandaise sauce and add capers.
Arrange bread slices around onions.
Sprinkle with chopped parsley and serve.

2013 Holiday Cooking Tips:

• Whale’s Tooth Pub: Roasted Balsamic Onion with Gorgonzola and Hollandaise

• Salt Water Farm: Hot and Hearty Chicken and Dumpling Soup

• Shepherd’s Pie: Cool Beet Salad, lives up to its name

• Salt Water Farm: Roasted Delicata Squash in Brown Butter

• Hartstone Inn: Holiday cooking tips: Lobster and Vanilla Beurre Blanc Sauce

2012 Holiday Cooking Tips:

• Francine Bistro: Brussels Sprouts Salad

• Darby's Restaurant: Pan Seared Pork Tenderloin Medallions with Apricot Brandy Mushroom Sauce

• Delvino's: White Chocolate Candy Cane Martini

• Fresh: Fresh Pastitsio

• Park Street Grille: Braised Duck Adobo

• Graffam Bros. Seafood Market: Lobster Mac and Cheese

• Shepherd's Pie: Roasted Mussels with Cedar Leaf; Roasted Cauliflower with Rhode Island Sauce

• Chocolate Drop Candy Shoppe: Eggnog Milkshake and Chocolate Peppermint Sundae