Stuffed Onions

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Stuffed Onions

3.8 of 5 (10)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 98.8
  • Total Fat: 3.8 g
  • Cholesterol: 3.3 mg
  • Sodium: 50.1 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.3 g

View full nutritional breakdown of Stuffed Onions calories by ingredient
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Introduction

Pair onions and sweet potatoes with tangy blue cheese and crunchy walnuts for a stand-out side dish.
Pair onions and sweet potatoes with tangy blue cheese and crunchy walnuts for a stand-out side dish.

Number of Servings: 4

Ingredients

    2 large yellow onions, (about 1 pound)
    1 sweet potato, diced (about 7 ounces)
    1 teaspoon dried thyme
    1 tablespoon plus 1 teaspoon balsamic vinegar
    2 tablespoon chopped walnuts
    1 tablespoon plus 1 teaspoon blue cheese





Tips

Bake on parchment paper or a silicone liner to keep the onions juicy and to ease cleanup.
Save the insides of the onions for use on another night. Better yet--roast them with the stuffed onions. (Just place on the baking sheet and coat with nonstick spray.) Cool then freeze or refrigerate for a savory sandwich topping.


Directions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone liner. Remove the root and tip of the onions, peel away the outer skin and cut each onion in half horizontally. Using a paring knife, melon baller or spoon hollow out the center of the onion, but reserve the removed sections for use on another night.
Place the onions on the sheet pan and coat with nonstick spray. Fill each onion with 1/4 of the sweet potatoes and thyme. Coat with nonstick spray.
Bake for 20 minutes, then open the oven and carefully pour 1 teaspoon of vinegar over each stuffed onion and bake another 5 minutes.
Remove the baking sheet from the oven, top each onion with chopped walnuts and blue cheese, and bake 5 more minutes.



Serving Size: Makes 4 stuffed onions. 1/2 onion per serving

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Member Ratings For This Recipe


  • Very Good
    10 of 10 people found this review helpful
    The presentation of this was impressive.I moistened the sweet potatoes and put them in the micro for a few minutes before filling onions. I used .5 oz of cheese and .5 oz black walnuts in each onion. - 11/12/12

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  • Very Good
    10 of 10 people found this review helpful
    I made this tonight. I would cook the sweet potatoes for a few minutes in boiling water. Even cooking them at 35 minutes they weren't quite done. Also, they were a little dry but still good! My husband would have liked more cheese. Overall it was tasty and nice with our gardein chicken. Thx Chef Meg - 11/12/12

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  • Incredible!
    7 of 7 people found this review helpful
    Something that takes Chef Meg 10 minutes to prepare takes me 20 minutes at least. Next time I might cook them longer. I cooked them in an enameled dish with parchment. Next time I will cover them to keep them from drying. Very good! - 11/23/12

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  • O.K.
    7 of 7 people found this review helpful
    Sounded great, as all the ingredients are favorites, but the flavors didn't come together, even with steaming the sweet potato first & baking the onions longer. Liked the sweet potato in little chunks and will try all the ingredients in a casserole. Maybe adding green chiles, chanterelles & egg. - 11/13/12

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  • 5 of 10 people found this review helpful
    wonderful...no blue cheese for me and awesome - 11/12/12

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