Once I heard about the blueberry recipe contest from the U.S. Highbush Blueberry Council & littlebluedynamos.com, I knew at once the recipe I would be submitting. I LOVE blueberries. I love blueberries SO MUCH that if I go a week without visiting my homies at the farmer’s market, I get terribly cranky. Normally I love to eat them fresh as can be, without any processing, but then there are those times where inspiration strikes. This Blueberry Onion Compote is TO DIE FOR! I love it so much, that I separated it out from the Symphony of Destruction Turkey Burger, refined it, and made it a post all its own.
Now for the back-story:
Working at T.G.I.Friday’s back in the day was always an adventure. Most of the time it was totally crazy, and to fuel the craziness, we had to have full bellies. Every so often, new menu items would roll out, and the crew would fall in absolute LOVE with them.
One such series of menu items was called the Chop House Grill. It featured meats seared on the broiler, seasoned with a mixture of salt, pepper, garlic, and fresh rosemary. Au-gratin potatoes and roasted veggies accompanied the dish, but what really set it apart was the balsamic caramelized onion topping. The crew couldn’t get enough of it. We put it on everything.
Back then, T.G.I.Friday’s held a dear space in my heart, because quite a bit of our menu was made from scratch: salsa, ranch, blue cheese, spanish and pilaf rices, baby back ribs, mocha mud pie, oreo madness. Ahhhh those were the days. The balsamic caramelized onions were no exception. I remember being enamored with the concept that I, too, could make this at home. It only requires a heaping spoonful of patience, and you could create this wonderful topping for any protein imaginable.
Now, 8 years after leaving the restaurant biz, things at Friday’s are very different. In an attempt to bring back some of that “good ol’ days” nostalgia, and shout my love for blueberries from the rooftops, I present you with Blueberry Onion Compote. It is good on absolutely everything grilled – chicken, fish, beef, turkey. To enhance the experience, I suggest seasoning your preferred protein with salt, pepper, garlic, and rosemary to really drive that chop house flavor home.
I prefer to slather the compote on a 7 ounce seared beef burger patty, top that with chevre (young goat cheese) and arugula, and sandwich it between a whole grain bun. Deee-licious! Rock-out your next meal with a little extra somethin’ somethin’, and prepare for blueberry rapture. Go on now!
Savory Blueberry Onion Compote
Published: December 12th, 2012
Sweet blueberries, caramelized onions, and tart balsamic vinegar combine to give any dish a gourmet flair!
1 Tablespoon Extra Virgin Olive Oil
1 Cup Diced Sweet Onion
1 Cup Fresh Blueberries
1/3 Cup Balsamic Vinegar
½ Teaspoon Salt
1/8 Teaspoon Pepper
¾ Teaspoon Chopped Fresh Rosemary
1 Tablespoon Unsalted Butter
Heat the extra virgin olive oil over medium-low heat in a small pot. Add the diced onion, and cook for 30 minutes, stirring occasionally, until the onions are caramelized. Turn the heat up to medium and add the blueberries, salt, pepper, and rosemary in with the onion. Cook for 5 minutes, stirring occasionally, until the berries look taught, as if they are ready to burst. Pour in the balsamic vinegar and reduce the mixture for about 5 more minutes, while mashing the berries with the back of a wooden spoon. Once the mixture is reduced and thickened, remove from heat, and finish with a tablespoon of butter, stirring until the butter is melted, and fully incorporated into the sauce for a silky finish. Use the compote to top any grilled meat or burger to add a simple and easy gourmet flair to your meal! My favorite way to indulge in this unique compote is on a beef hamburger, with the addition of young goat cheese and arugula.
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Yield: 4 servings
Calories per serving: 112
Fat per serving: 6.6g
Saturated Fat per serving: 2.4g
Cholesterol per serving: 7.4mg
Sodium per serving: 227.3mg
Carbohydrates per serving: 12.8g
Fiber per serving: 1.6g
Sugars per serving: 8.6g
Protein per serving: .9g