Cheese Stuffed Sweet Onions Recipes

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MEATY STUFFED ONIONS

I won a prize for this recipe in a contest sponsored by our local newspaper. I got it from my mother-in-law, who's originally from Italy.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12



Meaty Stuffed Onions image

Steps:

  • Peel onions and cut 1/2 in. off tops and bottoms. Place onions in a large saucepan. Cover with boiling water. Cook until tender, about 20 minutes; drain. , Cool slightly. Carefully remove inside layers of onion, separating into eight individual shells (refrigerate remaining onion for another use). Drain on paper towels. , In a skillet, cook beef and sausage over medium heat until no longer pink; drain. Add spinach; cook and stir for 2 minutes. Remove from the heat; stir in the remaining ingredients. Spoon into the onion shells. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 15-20 minutes or until heated through and lightly browned.

Nutrition Facts : Calories 258 calories, Fat 13g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 566mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.

4 large sweet onions
1 pound ground beef
1/2 pound bulk pork sausage
1 package (10 ounces) frozen chopped spinach, thawed and drained
5 slices day-old bread, crumbled
1/2 to 2/3 cup beef broth
1/2 cup grated Parmesan cheese
1 egg, beaten
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

CHEESE-STUFFED BLOOMING ONION RECIPE BY TASTY

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



Cheese-Stuffed Blooming Onion Recipe by Tasty image

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

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

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

Provided by Taste of Home

Categories     Side Dishes

Time 4h25m

Yield 8 servings.

Number Of Ingredients 10



Cheese-Stuffed Sweet Onions image

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.

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

THREE-CHEESE STUFFED ONIONS

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



Three-Cheese Stuffed Onions image

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.

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

GRILLED BLUE CHEESE STUFFED ONIONS

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



Grilled Blue Cheese Stuffed Onions image

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

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

STUFFED SWEET ONIONS

This is a unique recipe and quite good. The sweetness of the onions really make this tasty.

Provided by barbara lentz @blentz8

Categories     Vegetables

Number Of Ingredients 11



Stuffed Sweet Onions image

Steps:

  • using a steamer. I used a bamboo steamer. Add water and beer to pan and place the onions in the steamer and steam over the water and beer for about 30 minutes until tender.
  • Remove the onions and set aside to cool.
  • Mix all remaining ingredients except butter and breadcrumbs together.
  • Remove the insides of the onion only leaving 2 outer layers intact. Place a small piece of onion onto the bottom of each onion to seal the hole. Chop 1/2 cup of the removed onions and add to the stuffing mixture.
  • Stuff each onion with equal amounts of filling.
  • Mix melted butter with breadcrumbs and sprinkle over top each onion.
  • Bake at 350 degrees for 30 minutes

4 large onions peeled
1 cup(s) cottage cheese, small curd
2 - scallions minced
1/2 cup(s) shredded cheddar cheese
1/4 cup(s) bacon cooked and crumbled
4 clove(s) garlic minced
1 teaspoon(s) salt
2 cup(s) water
1 bottle(s) dark beer
2 tablespoon(s) butter melted
1/2 cup(s) bread crumbs

BAKED STUFFED ONIONS

Provided by Food Network Kitchen

Categories     side-dish

Time 2h45m

Yield 8 side dish servings

Number Of Ingredients 11



Baked Stuffed Onions image

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim the ends of the onions, leaving the skins on, and cut them in half horizontally. Put the onions, cut-side up, in a baking dish just large enough to hold them in a single layer. Drizzle with 3 tablespoons of the oil; scatter the thyme sprigs over the top and season with salt and pepper. Add 2 cups of water, cover with foil, and bake for 1 hour. Remove the foil and bake, basting with the pan juices until the edges of the onions are browned, about 45 minutes to 1 hour more. (Add more water if pan is running dry.) Remove from the oven and cool.
  • Smash the garlic clove with the side of a cook's knife. In a large skillet, heat 2 tablespoons of the oil over medium heat, add the garlic and stir until golden, about 3 minutes. Remove the garlic and discard. Working in batches, add the spinach, stirring to wilt before each addition. When all the spinach has been added, raise the heat to high, season with salt and pepper, and stir to combine. Cover and cook until fully wilted, about 3 minutes. Remove from the heat and drain the spinach in a colander. When cool enough to handle, squeeze as much liquid from the spinach as possible and coarsely chop.
  • Lower the oven heat to 350 degrees F.
  • Scoop out the center of each onion, leaving at least half an inch of the outer rings, to make onion "bowls". Coarsely chop half of the onion centers, and reserve the remaining for another use. In a mixing bowl combine the chopped onion, spinach, lemon zest, eggs, cayenne, breadcrumbs, chopped thyme, and feta cheese. Season with salt and pepper. Divide the mixture evenly among the scooped-out onions. Drizzle the tops with the remaining olive oil and bake for 30 minutes. Serve hot or at room temperature.

4 large Spanish onions (about 1 pound each), skin-on
7 tablespoons extra-virgin olive oil
3 large sprigs fresh thyme, plus 2 teaspoons finely chopped thyme leaves
Kosher salt and freshly ground black pepper
1 large clove garlic
20 ounces spinach, stems removed, washed and dried
Grated zest of 1 lemon
2 large eggs, lightly beaten with a fork
Pinch of cayenne pepper, or more to taste
1 cup sourdough bread crumbs
4 ounces feta cheese, crumbled

BAKED STUFFED SWEET ONIONS

The mildness of sweet onions make them ideal for this delicately hearty side.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9



Baked Stuffed Sweet Onions image

Steps:

  • Preheat oven to 400 degrees. Peel onions; slice 1/2 inch from top of each, and discard. Slice just enough from the root end so that onions stand upright. Using a melon baller, hollow out the insides, leaving a 1/3- to 1/2-inch-thick shell. Set aside. Finely chop removed parts, and set 1 cup chopped onion aside. Discard remaining onion or reserve for another use.
  • Bring a large pot of water to a boil; add salt. Gently submerge onion shells, and boil 5 minutes. Remove with a slotted spoon; transfer to a wire rack to dry.
  • Make the stuffing: In a large saute pan, heat 1 tablespoon oil over medium heat. Add reserved chopped onions, and cook until translucent, about 8 minutes. Add mushrooms and ham, and season with salt and pepper; cook until mixture is browned, about 5 minutes. Add Madeira; deglaze pan, stirring with a wooden spoon to loosen any brown bits on bottom. Remove from heat, and transfer to a small mixing bowl; let cool slightly, 2 to 3 minutes. Add parsley and Gruyere cheese, and stir to combine.
  • Fill boiled onion shells with stuffing. Place in a small roasting pan; drizzle with remaining tablespoon oil. Cover with aluminum foil. Bake until tender, about 50 minutes; remove foil after 40 minutes to allow stuffing to brown.

4 medium sweet onions
1/2 teaspoon coarse salt, plus more for cooking water
2 tablespoons extra-virgin olive oil
6 ounces (about 9) cremini mushrooms, trimmed and cut into 1/2-inch pieces
4 ounces Virginia ham, cut into 1/4-inch pieces
1/4 teaspoon freshly ground pepper
3 tablespoons Madeira wine
1/4 cup chopped fresh flat-leaf parsley
1 cup grated (about 2 ounces) Gruyere cheese

BAKED STUFFED SWEET ONIONS

Sweet onions stuffed with ham, cremini mushrooms and Gruyere cheese. A summer must at our house when the new crop of sweet onions come on.

Provided by sugarpea

Categories     Ham

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 9



Baked Stuffed Sweet Onions image

Steps:

  • Preheat oven to 400°; peel onions and slice 1/2" from the top of each; discard; slice just enough from the bottoms to allow the onions to stand upright.
  • Use a melon baller to hollow out the inside of each onion, leaving a 1/3" to 1/2" wall; set aside; chop the removed parts and set 1/2 cup aside; save the rest for another use.
  • Gently add onions to a pot of boiling, salted water and boil for 5 minutes; remove with a slotted spoon and set aside to dry on a wire rack.
  • Saute reserved chopped onions in 1/2 T oil until translucent, about 8 minutes; add mushrooms, ham and pepper and saute until browned, about 5 minutes.
  • Deglaze pan with wine and pour mixture into a small bowl; let cool for 2 or 3 minutes; add the parsley and cheese and stir to combine.
  • Stuff the onions; place in a small roasting pan and drizzle with remaining 1/2 T oil; cover with foil and bake until tender, about 50 minutes; remove foil 10 minutes before done and allow to brown.

Nutrition Facts : Calories 226.3, Fat 13.1, SaturatedFat 4.2, Cholesterol 30.3, Sodium 776.7, Carbohydrate 13.6, Fiber 2, Sugar 5.6, Protein 12.8

2 medium sweet onions
1/4 teaspoon coarse salt, plus more for cooking water
1 tablespoon olive oil, divided
3 ounces cremini mushrooms, cut into 1/2 inch pieces (4 or 5)
2 ounces ham, cut into 1/4 inch pieces
1/8 teaspoon fresh ground black pepper
1 1/2 tablespoons red wine (Madeira preferred)
2 tablespoons chopped fresh parsley
1 ounce grated gruyere cheese (about 1/2 cup)

STUFFED SWEET ONIONS WITH BACON

This unexpected side dish is perfect to serve alongside grilled steak or pork chops. Even if you're not an onion fan, the low heat and long cooking time of this dish mellows and sweetens the sometimes sharp raw onion flavors that many dislike.-Erin Chilcoat, Smithtown, New York

Provided by Taste of Home

Categories     Side Dishes

Time 4h45m

Yield 4 servings.

Number Of Ingredients 12



Stuffed Sweet Onions with Bacon image

Steps:

  • Peel onions and cut a 1/4-in. slice from the top and bottom. Carefully cut and remove the center of each onion, leaving a 1/2-in. shell; chop removed onion., In a large skillet, saute the zucchini, garlic and chopped onions in oil until tender and juices are reduced. Stir in the basil, thyme, salt and pepper. Remove from the heat. Stir in the bread crumbs, bacon and Parmesan cheese. Fill onion shells with zucchini mixture., Place in a greased 3- or 4-qt. slow cooker. Add broth to the slow cooker. Cover and cook on low for 4-5 hours or until onions are tender.

Nutrition Facts : Calories 284 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 641mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 5g fiber), Protein 11g protein.

4 medium sweet onions
2 small zucchini, shredded
1 large garlic clove, minced
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry bread crumbs
4 thick-sliced bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
1/4 cup reduced-sodium chicken broth

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