IntroductionPair 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.
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
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.
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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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
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