Gorgonzola Waffle Fries


There used to be a time when my Friday nights we spent doing fun things. Going to the movies, the bar or dancing. One of my favorite things to do was go out to a nice dinner. Now a-days I can’t remember the last time I went out to eat. Its just too much work with kids. Matter of fact, tonight was spent with microwave popcorn and the Barbie Movie. Oh how the mighty have fallen. One thing is for sure though: I wouldn’t trade it for all the high heels and margaritas in the world!


This dish is a remake of a favorite appetizer I used to enjoy with friends. If I close my eyes I can almost pretend I am in public. With adults. But eating these on the couch in my sweats is almost just as good!!


Gorgonzola Waffle Fries

Gorgonzola Sauce:

  • 1/2 Cup Milk
  • 1/2 Cup crumbled gorgonzola cheese
  • Salt and pepper
  • 1 Tablespoon Butter
  • 1Tablespoon flour
  • 1/8 teaspoon red pepper flakes
  • 1/4 teaspoon garlic powder

Caramelized Onions:

  • 1 yellow onion, thinly sliced
  • 1 Tablespoon butter
  • 1 Teaspoon olive oil
  • 1/2 teaspoon brown sugar
  • 1/2 Package frozen waffle fries cooked according to package directions.

In a medium skillet over medium-low heat, add the butter and olive oil and the sliced onions. Cook for 20 minutes or until soft and golden in color, Turn down the heat slightly if they are browning too quickly. At the end of cooking add the 1/2 teaspoon brown sugar. Salt and pepper to taste.

In a small sauce pan melt butter over medium heat. Add flour and cook for one minute. Slowly add milk, whisking constantly to avoid lumps. Add the cheese, red pepper flakes and garlic powder. Cook until sauce has thickened, adding salt and pepper to taste.

To assemble  place the waffle fries on a plate. Top with the caramelized onions and gorgonzola sauce. Add more crumbled gorgonzola if desired. Serve immediately. Serves 2, recipe can easily be doubled.


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7 thoughts on “Gorgonzola Waffle Fries

  1. whatevermail09 says:

    What a great way to mix up waffle fries. This would be a perfect recipe for me to make with the Gorgonzola I have just sitting in my fridge right now.

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