Cheese Stuffed Sweet Onions Recipes

CHEESE-STUFFED SWEET ONIONS

Steps:

• Peel onions. Cut a 1/2-in. slice off top of each onion; remove centers with a melon baller, leaving 1/2-in. shells. Chop removed onion, reserving 3 cups (save remaining onion for another use). Mix together goat and blue cheeses, minced thyme and reserved onion; spoon into onions., Place onions and stock in a 6-qt. slow cooker; drizzle with oil. Sprinkle with salt, pepper and Romano cheese. Cook, covered, on low 4-5 hours or until onions are tender. Cut in half to serve; sprinkle with thyme leaves.

BAKED STUFFED SWEET ONIONS

Steps:

• Preheat oven to 400 degrees. Peel onions; slice 1/2 inch from top of each, and discard. Slice just enough from the root end so that onions stand upright. Using a melon baller, hollow out the insides, leaving a 1/3- to 1/2-inch-thick shell. Set aside. Finely chop removed parts, and set 1 cup chopped onion aside. Discard remaining onion or reserve for another use.
• Bring a large pot of water to a boil; add salt. Gently submerge onion shells, and boil 5 minutes. Remove with a slotted spoon; transfer to a wire rack to dry.
• Make the stuffing: In a large saute pan, heat 1 tablespoon oil over medium heat. Add reserved chopped onions, and cook until translucent, about 8 minutes. Add mushrooms and ham, and season with salt and pepper; cook until mixture is browned, about 5 minutes. Add Madeira; deglaze pan, stirring with a wooden spoon to loosen any brown bits on bottom. Remove from heat, and transfer to a small mixing bowl; let cool slightly, 2 to 3 minutes. Add parsley and Gruyere cheese, and stir to combine.
• Fill boiled onion shells with stuffing. Place in a small roasting pan; drizzle with remaining tablespoon oil. Cover with aluminum foil. Bake until tender, about 50 minutes; remove foil after 40 minutes to allow stuffing to brown.

STUFFED SWEET ONIONS WITH BACON

Steps:

• Peel onions and cut a 1/4-in. slice from the top and bottom. Carefully cut and remove the center of each onion, leaving a 1/2-in. shell; chop removed onion., In a large skillet, saute the zucchini, garlic and chopped onions in oil until tender and juices are reduced. Stir in the basil, thyme, salt and pepper. Remove from the heat. Stir in the bread crumbs, bacon and Parmesan cheese. Fill onion shells with zucchini mixture., Place in a greased 3- or 4-qt. slow cooker. Add broth to the slow cooker. Cover and cook on low for 4-5 hours or until onions are tender.

GRILLED BLUE CHEESE STUFFED ONIONS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Cut off enough from the bottom of the onion for it to sit flat. Scoop out 1/3 of the flesh starting from the top of the onion. Fill the core with blue cheese.
• Wrap the onion in aluminum foil and grill, blue cheese-side-up, until tender, about 40 minutes.

BAKED STUFFED SWEET ONIONS

Steps:

• Preheat oven to 400°; peel onions and slice 1/2" from the top of each; discard; slice just enough from the bottoms to allow the onions to stand upright.
• Use a melon baller to hollow out the inside of each onion, leaving a 1/3" to 1/2" wall; set aside; chop the removed parts and set 1/2 cup aside; save the rest for another use.
• Gently add onions to a pot of boiling, salted water and boil for 5 minutes; remove with a slotted spoon and set aside to dry on a wire rack.
• Saute reserved chopped onions in 1/2 T oil until translucent, about 8 minutes; add mushrooms, ham and pepper and saute until browned, about 5 minutes.
• Deglaze pan with wine and pour mixture into a small bowl; let cool for 2 or 3 minutes; add the parsley and cheese and stir to combine.
• Stuff the onions; place in a small roasting pan and drizzle with remaining 1/2 T oil; cover with foil and bake until tender, about 50 minutes; remove foil 10 minutes before done and allow to brown.

THREE-CHEESE STUFFED ONIONS

Steps:

• Preheat oven to 375°. Peel onions. Cut a 1/2-in. slice from top of each onion; remove centers with a melon baller, leaving 1/2-in. shells., Combine Gorgonzola cheese and cream cheese; stuff into onion shells. Place in an ungreased 13x9-in. baking dish. Drizzle with oil; sprinkle with Romano cheese, salt and pepper. Pour broth around onions., Bake, uncovered, on lower oven rack until tender, 45-55 minutes.

BAKED STUFFED ONIONS

Steps:

• Peel the onions leaving the root end uncut.
• Put the onions in a pot and cover them with water, bring to a boil then reduce heat and simmer for about 20 minutes.
• Remove the onions from the pot and cool.
• Preheat the oven to 350 degrees F.
• Cut off one quarter of the onion removing the root, scoop out a third of the inside (discard or use in some other recipe).
• Mix the bread crumbs, parmesan, garlic powder, oregano, green onion and 2 tablespoons of butter.
• Add salt and pepper to the bread crumb mixture if desired.
• Place the onions in a greased baking dish and fill with stuffing.
• Drizzle with the remaining tablespoon of butter.
• Bake the onions for 30-40 minutes or until soft.

BEEF-STUFFED ONIONS

Steps:

• Cut tops off onions and peel them. Scoop out centers to within 1/4 in. of edge; set shells aside. Chop the removed onion; set aside 1/4 cup (refrigerate remaining onion for another use)., In a bowl, combine the beef, bread crumbs, soup, green pepper, oregano, salt, pepper and chopped onion; mix well. Stuff the onions. Arrange in a 9-in. microwave-safe pie plate. In a small bowl, dissolve bouillon in water. Pour over onions.

GRILLED BLUE CHEESE & BACON STUFFED ONIONS RECIPE - (4/5)

Steps:

• Hollow out onions using a melon baller. Mix all other ingredients and fill onions with mixture. Heat grill to medium heat. Place in foil pouch over direct heat on grill for 30 - 40 minutes.