Recipe courtesy of Chuck Hughes and Chuck Hughes
Stuffed Celery Stalks
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Caramelized Onion Spread
  • 1 tablespoon vegetable oil
  • 2 large yellow onions, thinly sliced into rings
  • Pinch kosher salt
  • Freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 cup cream cheese, softened
Blue Cheese and Pistachio Spread
  • 1 (8-ounce) package cream cheese, softened
  • 3/4 cup blue cheese, preferably Roquefort, crumbled
  • Dash heavy cream, as needed
  • Dash Worcestershire sauce
  • 2 tablespoons minced fresh chives
  • Pinch kosher salt
  • Freshly ground black peppercorns
  • 1/2 cup pistachio nuts
Stuffed Celery Stalks
  • 8 celery stalks, leaves attached

Directions

To make the onion spread: Drizzle the vegetable oil into a wide pan over high heat. Once hot, add the onion rings and saute for about 2 to 3 minutes. Then, reduce the heat to low, and cook slowly for 30 minutes, stirring occasionally. When the rings are nice, soft and a medium-golden brown color, pull them off the heat. Season with the kosher salt, black pepper and smoked paprika. Put the softened and malleable cream cheese into a bowl. Incorporate the caramelized onions and stir with a spatula to combine. The heat of the onions will help melt the cheese. The leftovers can be saved, refrigerated, in an airtight container for about a week and used on bread, burgers, or almost anything. To make the blue cheese spread: Place the softened cream cheese into a bowl with the crumbled blue cheese. Using a spatula, mix the cheeses together until they develop a nice and smooth consistency, adding a drizzle of heavy cream if the mixture is too stiff. Season the mixture with the Worcestershire, chives, salt and black pepper. To make the stuffed celery: Place both spreads into 2 separate heavy plastic bags. Cut off the tip of 1 corner from each bag and use them to pipe the spreads onto the celery stalks.

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