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. You could substitute Gorgonzola cheese for the blue cheese, and in place of Romano, you could use Parmesan.
ingredient
- 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
Directions
- 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.
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