These stuffed onions are inspired by my mother-in-law's succulent stuffed onions she serves every Christmas. I have introduced this wonderful holiday recipe to my family and it has quickly become a part of their holiday menu. My husband and I have also used this dish during fall and winter dinner parties and it has been a smash hit. The hollowed out onions become tender and caramelized and the stuffing makes this dish sweet, tangy and savory. The onions complement roasts and meats and pairs well with both red and white wines. The onions can be baked ahead of time and then heated with the other ingredients without compromising the integrity of the dish. It tastes great warm or at room temperature. We hope that you will enjoy it as much as we do and perhaps it will become part of your entertaining or holiday tradition. —sexyLAMBCHOPx
4, can be doubled
medium sweet onions, I use Vidalias
1 1/2 cups
kosher salt and freshly ground black pepper
fresh thyme, plus more chopped for garnish
Preheat oven to 400 degrees.
Slice the top off of each of the onions, so it is flat and level. Slice the bottom of each onion so it sits flat. Peel first few layers of onions.
In a skillet heat olive oil and butter until hot but not smoking. Sprinkle each onion with salt and pepper. Place onions top side cut down into the pan and pour the vinegar evenly between the onions. Brown onions in pan, approximately 5 minutes. Evenly distribute vinegar among the onions. With a spatula turn the onions and remove skillet from heat. The onions should be tender when poked with a knife.
Remove onions from skillet. Use a small spoon to scoop out a hollow cavity, making sure to leave a rim of 1/2 in - 3/4 - in. Chop up onions and reserve 1/4 cup and place in bowl. Add crumbled stilton cheese and diced pear to the onions. Add freshly grind black pepper and a pinch of salt. Combine mixture, and bake for 45 minutes.
Carefully stuff each of the onion with the stuffing and place two sprigs of thyme on each onion. Return the skillet to oven and bake for 15 minutes. Plate onions with skillet pan juices and garnish with a sprinkling of chopped thyme.