Time 1h10m Yield 8 servings. Number Of Ingredients 8 Steps:
Preheat oven to 375°. Peel onions. Cut a 1/2-in. slice from top of each onion; remove centers with a melon baller, leaving 1/2-in. shells., Combine Gorgonzola cheese and cream cheese; stuff into onion shells. Place in an ungreased 13x9-in. baking dish. Drizzle with oil; sprinkle with Romano cheese, salt and pepper. Pour broth around onions., Bake, uncovered, on lower oven rack until tender, 45-55 minutes.
Time 4h25m Yield 8 servings. Number Of Ingredients 10 Steps:
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.
Time 2h Yield 8 servings Number Of Ingredients 15 Steps:
Whisk together the ketchup, mayonnaise, mustard and pickle in a small bowl (this is the special sauce). Cut a 3/4-inch-thick slice off the ends of each onion. Peel and slice the onions into 1/2-inch-thick rounds. Separate the rings and set aside the 8 largest rings. Set aside another 8 rings that are about 1 inch smaller in diameter. (Reserve the remaining onion for another use.) Mix together the beef, cheese, 1/4 cup special sauce, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl until combined. Put the large onion rings on a parchment-lined baking sheet. Pack a teaspoon of the meat mixture evenly around the inside of each ring, leaving a hole in the middle. Nest a smaller ring in the middle of each to create the shape of a doughnut. Freeze until completely hard, about 1 hour. Whisk together the milk, oil, baking powder, onion powder, egg, 1 cup flour and 1/2 teaspoon salt in a small bowl until smooth. Put the remaining 1/2 cup flour in another small bowl. Fill a large pot with 3 inches of oil and attach a deep-frying thermometer to the side. Heat the oil to 375 degrees F. Working in batches, dredge each stuffed ring into the flour, shaking off the excess. Then dip into the batter, letting any excess drip back into the bowl. Sprinkle with sesame seeds and carefully slip into the hot oil. Fry, turning once, until the crust is golden brown, puffed and crisp, 2 to 3 minutes per side. Return the oil to 375 degrees F after each batch. Transfer the cheeseburger onion rings to a paper towel-lined baking sheet. Serve with the remaining special sauce for dipping.
Time 2h45m Yield 8 side dish servings Number Of Ingredients 11 Steps:
Preheat the oven to 425 degrees F. Trim the ends of the onions, leaving the skins on, and cut them in half horizontally. Put the onions, cut-side up, in a baking dish just large enough to hold them in a single layer. Drizzle with 3 tablespoons of the oil; scatter the thyme sprigs over the top and season with salt and pepper. Add 2 cups of water, cover with foil, and bake for 1 hour. Remove the foil and bake, basting with the pan juices until the edges of the onions are browned, about 45 minutes to 1 hour more. (Add more water if pan is running dry.) Remove from the oven and cool. Smash the garlic clove with the side of a cook’s knife. In a large skillet, heat 2 tablespoons of the oil over medium heat, add the garlic and stir until golden, about 3 minutes. Remove the garlic and discard. Working in batches, add the spinach, stirring to wilt before each addition. When all the spinach has been added, raise the heat to high, season with salt and pepper, and stir to combine. Cover and cook until fully wilted, about 3 minutes. Remove from the heat and drain the spinach in a colander. When cool enough to handle, squeeze as much liquid from the spinach as possible and coarsely chop. Lower the oven heat to 350 degrees F. Scoop out the center of each onion, leaving at least half an inch of the outer rings, to make onion “bowls”. Coarsely chop half of the onion centers, and reserve the remaining for another use. In a mixing bowl combine the chopped onion, spinach, lemon zest, eggs, cayenne, breadcrumbs, chopped thyme, and feta cheese. Season with salt and pepper. Divide the mixture evenly among the scooped-out onions. Drizzle the tops with the remaining olive oil and bake for 30 minutes. Serve hot or at room temperature.
Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees. Peel onions; slice 1/2 inch from top of each, and discard. Slice just enough from the root end so that onions stand upright. Using a melon baller, hollow out the insides, leaving a 1/3- to 1/2-inch-thick shell. Set aside. Finely chop removed parts, and set 1 cup chopped onion aside. Discard remaining onion or reserve for another use. Bring a large pot of water to a boil; add salt. Gently submerge onion shells, and boil 5 minutes. Remove with a slotted spoon; transfer to a wire rack to dry. Make the stuffing: In a large saute pan, heat 1 tablespoon oil over medium heat. Add reserved chopped onions, and cook until translucent, about 8 minutes. Add mushrooms and ham, and season with salt and pepper; cook until mixture is browned, about 5 minutes. Add Madeira; deglaze pan, stirring with a wooden spoon to loosen any brown bits on bottom. Remove from heat, and transfer to a small mixing bowl; let cool slightly, 2 to 3 minutes. Add parsley and Gruyere cheese, and stir to combine. Fill boiled onion shells with stuffing. Place in a small roasting pan; drizzle with remaining tablespoon oil. Cover with aluminum foil. Bake until tender, about 50 minutes; remove foil after 40 minutes to allow stuffing to brown.
Time 1h15m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 400°; peel onions and slice 1/2" from the top of each; discard; slice just enough from the bottoms to allow the onions to stand upright. Use a melon baller to hollow out the inside of each onion, leaving a 1/3" to 1/2" wall; set aside; chop the removed parts and set 1/2 cup aside; save the rest for another use. Gently add onions to a pot of boiling, salted water and boil for 5 minutes; remove with a slotted spoon and set aside to dry on a wire rack. Saute reserved chopped onions in 1/2 T oil until translucent, about 8 minutes; add mushrooms, ham and pepper and saute until browned, about 5 minutes. Deglaze pan with wine and pour mixture into a small bowl; let cool for 2 or 3 minutes; add the parsley and cheese and stir to combine. Stuff the onions; place in a small roasting pan and drizzle with remaining 1/2 T oil; cover with foil and bake until tender, about 50 minutes; remove foil 10 minutes before done and allow to brown.
Yield 2 servings Number Of Ingredients 10 Steps:
Cut just the top off an onion and place it cut-side down. Using a sharp knife, go around the root of the onion and make 4 evenly spaced cuts, being careful not to cut all the way through. Go back around and make 2 additional cuts between each quarter. Flip the onion over and coax apart its layers (or “petals”). Place 2 slices of mozzarella cheese on top of each other, cut them into ½-inch (1 cm) slices, then cut them in half. Place a piece of cheese in between all of the onion petals. Freeze the onion for 1 hour. In a medium bowl, whisk together the milk and the eggs. In large bowl, whisk together the flour, garlic salt, black pepper, and paprika. Place the onion in the wet mixture, turning it until every petal is coated. Place the onion in the dry mixture, coating every petal. Coat the onion in the egg wash and dry mixture one more time. Place onion in the freezer for 20 minutes. Heat canola oil to 375ºF (190ºC) in a deep-fryer or Dutch oven. With tongs, add the onion to the oil for 2 minutes or until it is browned and crispy on all sides. Move onion to plate covered in paper towels and allow to drain for 5 minutes. Enjoy!
Time 45m Yield 1 Number Of Ingredients 2 Steps:
Preheat grill for medium heat and lightly oil the grate. Cut off enough from the bottom of the onion for it to sit flat. Scoop out 1/3 of the flesh starting from the top of the onion. Fill the core with blue cheese. Wrap the onion in aluminum foil and grill, blue cheese-side-up, until tender, about 40 minutes.
