Description
Savory, deeply caramelized, and packed with contrasting textures, these stuffed onions make an impressive side dish or a satisfying centerpiece for a rustic dinner.
Ingredients
Scale
- 4 large yellow or sweet Vidalia onions (about 10 to 12 ounces / 280 to 340 grams each)
- 6 slices thick-cut bacon (about 6 ounces / 170 grams, finely chopped)
- 1 cup sharp cheddar cheese (about 4 ounces / 115 grams, freshly shredded, divided)
- 1/2 cup shredded Gruyère cheese (about 2 ounces / 60 grams)
- 2 tablespoons cream cheese (softened)
- 1/2 cup panko breadcrumbs
- 2 cloves garlic (finely minced)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup low-sodium chicken broth (or water)
- 2 tablespoons balsamic glaze
- 1 tablespoon chopped fresh chives (optional garnish)
Instructions
- Preheat the oven to 375°F (190°C). Bring 4 quarts of water to a boil in a large pot. Peel the onions, slice a thin sliver off the root end to sit flat without exposing open rings, and cut 1/2 inch off the stem top. Boil the whole onions for 10 to 12 minutes until slightly pliable. Remove with a slotted spoon and cool on a plate.
- Carefully push out the center cores of each cooled onion, leaving the outer 2 to 3 thick layers intact to form a sturdy cup. Finely dice 1 cup of the scooped onion centers and discard or reserve the rest for another use.
- In a 10-inch skillet over medium heat, fry the chopped bacon until browned and crisp, 6 to 8 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet. Add the 1 cup of diced onion centers and cook for 4 to 5 minutes until soft. Stir in the minced garlic for 1 minute, then remove from heat.
- In a mixing bowl, blend the softened cream cheese, 3/4 cup shredded cheddar, Gruyère, panko breadcrumbs, fresh thyme, salt, black pepper, the sautéed onion-garlic mixture, and three-quarters of the crisp bacon.
- Place the onion cups upright in an 8×8-inch or 9×9-inch baking dish. Spoon the filling evenly into each onion cavity, mounding slightly on top. Pour 1/4 cup of chicken broth into the bottom of the dish around the onions.
- Cover tightly with aluminum foil and bake at 375°F (190°C) for 25 minutes. Uncover, scatter the remaining 1/4 cup shredded cheddar and reserved bacon over the tops, and bake uncovered for 15 to 20 minutes until the cheese is melted and bubbling, and the onion wall is fork-tender.
- Rest for 5 minutes. Drizzle with balsamic glaze, garnish with chopped chives, and serve warm.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: side dish
- Cuisine: rustic
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Make-Ahead: Hollow and stuff the onions up to 24 hours in advance; cover and refrigerate. Add 5 to 7 minutes to the covered bake time when baking straight from the refrigerator. Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered at 350°F (175°C) for 15 to 20 minutes until warmed through to 165°F (74°C). Freezing is not recommended.