Large onion shells are stuffed with a tasty blend of cheeses and cooked in vegetable broth. Experiment to find the blend you like: Try swapping mascarpone or cream cheese for the goat cheese, or Gorgonzola for the blue cheese. It’s all delicious!
—SONYA LABBE WEST HOLLYWOOD, CA
PREP: 25 MIN. • COOK: 4 HOURS • MAKES: 8 SERVINGS
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
1. 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 the removed onion, reserving 3 cups (save the remaining onion for another use). Mix together the goat and blue cheeses, minced thyme and reserved onion; spoon into the onions.
2. Place the onions and stock in a 6-qt. slow cooker; drizzle with oil. Sprinkle with salt, pepper and Romano cheese. Cook, covered, on low until the onions are tender, 4-5 hours. Cut in half to serve and sprinkle with thyme leaves.