Three Cheese Stuffed Onions Recipes

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CHEESE-STUFFED SWEET ONIONS



Cheese-Stuffed Sweet Onions image

These onions are cooked in vegetable broth and stuffed with a delicious blend of cheeses. Experiment to find the blend you like. Instead of goat cheese, try cream cheese or mascarpone cheese. For the blue cheese, you can use Gorgonzola cheese, and in place of Romano, you can use Parmesan. It's all delicious! -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Side Dishes

Time 4h25m

Yield 8 servings.

Number Of Ingredients 10

4 large Vidalia or other sweet onions
3/4 cup crumbled goat cheese
3/4 cup crumbled blue cheese
1 teaspoon minced fresh thyme
2 cups vegetable stock
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Romano or Parmesan cheese
Fresh thyme leaves

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.

Nutrition Facts : Calories 137 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 471mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

CHEESE-STUFFED BLOOMING ONION RECIPE BY TASTY



Cheese-Stuffed Blooming Onion Recipe by Tasty image

Here's what you need: medium sweet onions, milk, eggs, flour, garlic salt, black pepper, paprika, canola oil, marinara sauce, mozzarella

Provided by Merle O'Neal

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 10

3 medium sweet onions, peeled
1 ½ cups milk
2 eggs
1 ½ cups flour
1 tablespoon garlic salt
1 tablespoon black pepper
1 tablespoon paprika
canola oil, for frying
marinara sauce, for serving
2 slices mozzarella

Steps:

  • Cut just the top off an onion and place it cut-side down.
  • Using a sharp knife, go around the root of the onion and make 4 evenly spaced cuts, being careful not to cut all the way through. Go back around and make 2 additional cuts between each quarter.
  • Flip the onion over and coax apart its layers (or "petals").
  • Place 2 slices of mozzarella cheese on top of each other, cut them into ½-inch (1 cm) slices, then cut them in half.
  • Place a piece of cheese in between all of the onion petals.
  • Freeze the onion for 1 hour.
  • In a medium bowl, whisk together the milk and the eggs.
  • In large bowl, whisk together the flour, garlic salt, black pepper, and paprika.
  • Place the onion in the wet mixture, turning it until every petal is coated.
  • Place the onion in the dry mixture, coating every petal.
  • Coat the onion in the egg wash and dry mixture one more time.
  • Place onion in the freezer for 20 minutes.
  • Heat canola oil to 375ºF (190ºC) in a deep-fryer or Dutch oven.
  • With tongs, add the onion to the oil for 2 minutes or until it is browned and crispy on all sides.
  • Move onion to plate covered in paper towels and allow to drain for 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 759 calories, Carbohydrate 85 grams, Fat 32 grams, Fiber 5 grams, Protein 32 grams, Sugar 19 grams

THREE-CHEESE STUFFED ONIONS



Three-Cheese Stuffed Onions image

Rich and decadent describe this deliciously different vegetable side dish featuring three kinds of cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 8

8 medium onions
1 cup crumbled Gorgonzola cheese
4 ounces cream cheese, cubed
1 tablespoon olive oil
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) vegetable broth

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.

Nutrition Facts : Calories 209 calories, Fat 13g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 756mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 4g fiber), Protein 9g protein.

GRILLED BLUE CHEESE STUFFED ONIONS



Grilled Blue Cheese Stuffed Onions image

These onions are mild, easy to make, and are a great side dish! Goes great with steaks, kebabs, burgers, etc.

Provided by SHARON1026

Categories     Side Dish     Vegetables     Onion

Time 45m

Yield 1

Number Of Ingredients 2

1 sweet onion (such as Vidalia®)
3 tablespoons crumbled blue cheese, or to taste

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.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 21.8 g, Cholesterol 19 mg, Fat 7.5 g, Fiber 3.9 g, Protein 7.9 g, SaturatedFat 4.8 g, Sodium 362.2 mg, Sugar 9.8 g

3 CHEESE STUFFED RANCH BURGERS



3 Cheese Stuffed Ranch Burgers image

Wow - now this is a cheeseburger recipe! The seasoning alone makes this a great burger recipe. But, stuffing feta and mozzarella inside is a creamy surprise. The cheddar and caramelized onions are the perfect toppings! I bet these would be great on the grill in the summer too. They may take a little time, but the burger is worth...

Provided by Rose Mary Mogan

Categories     Burgers

Time 35m

Number Of Ingredients 16

2 1/2 lb ground chuck
5 clove fresh garlic, minced
1/3 c worchestershire sauce
1 c crumbled Feta cheese
1 c shredded mozzarella
7 slice thick super sharp cheddar cheese
2 large eggs, room temperature
1 c panko (Japenese) bread crumbs
1 1/2 Tbsp steak seasoning
1/3 c dehydrated onions
2 pkg dry ranch seasoning mix
1 small onion, grated
1 medium shallot, chopped
1 large white onion or vidalia, sliced thin and carmelized
1 large tomato sliced thin
7 large kaiser or onion hamburger buns, toasted

Steps:

  • 1. For this recipe, you will need 2 packages of dry ranch seasoning packets. I used an off-brand variety with great results and flavor.
  • 2. Mince the garlic, chop the shallot, and grate the small onion.
  • 3. Combine the Feta with the shredded mozzarella.
  • 4. Add the ground chuck to a large bowl. Then add the eggs, panko, minced garlic, ranch seasoning, chopped shallots and grated onion, as well as the Worcestershire sauce & steak seasoning. Combine together but do not handle too much. Just enough so meat holds together.
  • 5. Shape the ground beef into balls of equal size. Should get 14 total. Then pat them out flat and make a well in the center of the first burger. Then fill well with feta and mozzarella mixture. Next, flatten out another burger, and place over the burger with the cheese filling. Then press edges of burger together to seal.
  • 6. Place on a large platter till all are complete. Heat a heavy bottom skillet (I used a 16-inch skillet) over medium-high heat. Then add all of the burgers or as many as you can without overcrowding. Allow to cook about 4-5 minutes on bottom side.
  • 7. Then place the skillet in preheated 350 degree F oven and continue to cook for another 4-5 minutes or until desired doneness. Then add a slice of sharp cheddar cheese to each burger and leave in oven for 1 to 1 1/2 minutes until cheese melts. Remove from oven and serve on toasted buns if desired with tomato slices, grilled onions, & flat pickles.
  • 8. Serve with your favorite fries or onion rings.

THREE-CHEESE STUFFED ZUCCHINI



Three-Cheese Stuffed Zucchini image

Really, just one cheese would have sufficed to make our stuffed zucchini good. But we opted for zucchini greatness-with feta, mozzarella and Parmesan.

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

6 zucchini (3-1/2 lb.)
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
2 tsp. oil
1 onion, chopped
3 arbol chiles, stemmed
1 clove garlic, minced
1 can (8 oz.) tomato sauce
1 Tbsp. KRAFT Grated Parmesan Cheese
3 cups hot cooked long-grain brown rice

Steps:

  • Heat oven to 350ºF.
  • Cook zucchini in boiling water in large saucepan 5 to 7 min. or until tender; drain, reserving 1 cup cooking water. Cool zucchini.
  • Cut thin slice off stem end of each zucchini. Carefully scoop out centers, leaving 1/4-inch-thick shells. Chop removed zucchini; combine with mozzarella and feta cheeses.
  • Heat oil in medium skillet on medium heat. Add onions, chiles and garlic; cook and stir 3 min. or until onions are crisp-tender. Remove from heat. Add half the onion mixture to zucchini mixture; spoon into zucchini shells. Place in 13x9-inch baking dish.
  • Blend reserved water, tomato sauce and remaining onion mixture in blender until smooth; pour over stuffed zucchini shells. Cover.
  • Bake 25 to 30 min. or until heated through. Sprinkle with Parmesan. Serve with rice.

Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 15 g

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