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Cheese-Stuffed Sweet Onions

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
  • Total Time
    Prep: 25 min. Cook: 4 hours
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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
1/2 stuffed onion: 137 calories, 9g fat (5g saturated fat), 23mg cholesterol, 471mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 7g protein.

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