How to make it

  • 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.

Reviews & Comments 5

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  • beatlebandaid 10 years ago
    this will be so good! i cant wait to make it!
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    " It was excellent "
    notyourmomma ate it and said...
    These are absolutely wonderful. GReat post.
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  • adventurer 11 years ago
    Hi, This sounds yummy and with an interesting and unique presentation. I will try this, thanks!
    My son and I had a big laugh because on the right it says you can click to send to a friend and I clicked and it raised a bright yellow and red X-ed banner yelling, YOU HAVE NO FRIENDS! We really laughed, it's because I had just joined the site!!!
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  • riverznnd 12 years ago
    Garlic, onions, cheese??? A recipe from heaven. It's now mine!
    Thanks, Chris
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    " It was excellent "
    dariana ate it and said...
    This sounds delicious.
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