Recipe

Roasted Onions With Herbed Cheese Stuffing Recipe

	Scearley / All my dishes 1 year, 2 months ago A showy, practically vegetarian (cheese) dinner iteam that would be at home in any bistro Prep:35m Cook:120m Servings:6	Scearley
	baked onion sherry gouda parmesean cheese cheese

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Fans

dariana

Ingredients

6 sweet onions (Walla Walla is best), slightly larger than a baseball

1/4 c +1 Tbsp olive oil

3 cloves garlic

1/2 c dry sherry

3 c diced French bread

1 c vegetable stock

1/4 c diced sundried tomatoes

1/2 c freshly grated Gouda cheese

1/2 c freshly grated Parmesean cheese

2 tsp chopped fresh basil

1 tsp chopped fresh thyme

Salt/Pepper

Directions

Preheat the oven to 325

Slice the tops off of the onions, cut part of the bottoms off (so they will sit flat), and peel them.

Place the onions on a rack in a roasting pan and drizzle with 1/4c olive oil. Bake until the onions are tender when pierced, about 90 minutes.

Remove the onions from the oven and let cool. Pull the centers out of the onions by pushing from the bottom and pulling at the other end. You should leave at least 3 layers of onion in the 'cups'.

Dice the reserved centers of th eonions, and heat a tablespoon of olive oil in a sautee pan on high heat until very hot. Add the diced onions and cook about 2 minutes, until fragrant.

Add the garlic and sautee for about a minute.

Add the sherry and reduce to half, then remove the pan from heat and allow to cool.

Heat the oven to 350

In a bowl, toss the diced bread with the onion mix .

Add enough stock to moisten the bread and mix well.

Add the tomatoes, cheeses, basil, and thyme, and mix well.

Season to taste with salt and pepper

Stuff each onion with a full half cup of the bread stuffing.

Place onions on a rack in a roasting pan and bake until heated through - about 20 minutes.

Remove from oven and serve hot.

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