Endive with Buttermilk Blue®, Caramelized Onions and Fig Jam

3 dozen
Cook Time
Serve something unexpected with these stuffed endive bulbs that are bursting with flavor. Adapted from Joanne Weir, Chef/cookbook author


  • 3 tablespoons extra virgin olive oil
  • 3 medium yellow onions, thinly sliced
  • ½ teaspoon fresh thyme, minced
  • Salt and freshly ground black pepper
  • 4 large bulbs endive
  • 4 ounces Roth Buttermilk Blue®, crumbled
  • ¼ cup fig jam


  1. Warm olive oil in a large skillet over moderate heat.
  2. Add onions and thyme, season with salt and pepper, and cook until onions are soft and caramelized, stirring occasionally, about 30-40 minutes. (This mixture can be made a day in advance and refrigerated).
  3. Cut ½ inch off the bottom of each head of endive and discard outer leaves. Separate leaves, rinse, dry and store in a single layer under damp towels for up to 4 hours.
  4. Fill the base of each endive leaf with the warmed caramelized onion mixture, distributing evenly.
  5. Top with ½ teaspoon Roth Buttermilk Blue® and a dollop of fig jam; place on a platter and serve.