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    Stuffed Onions (Kremidolmades)

    Source of Recipe


    From FoodTV, Courtesy Cat Cora


    List of Ingredients


    • 4 medium yellow onions, unpeeled
    • 2 oz. olive oil
    • Kosher salt
    • Freshly ground black pepper
    • 1 c. cream
    • 8 oz. Kasseri or Parmesan cheese, grated, plus 4 ozs. grated for garnish


    Instructions


    1. Preheat oven to 400 degrees F.

    2. Slice the top off of the onions and a small part of hte bottom so that it sits flat. Put onions on a baking sheet and drizzle each with olive oil. Season with salt and pepper, and place in the oven. Bake for 45 minutes to 1 hour or until the onions are tender. Remove and let cool.

    3. In a small saute pan, over medium-high heat, reduce the cream until it coats the back of a spoon. Season with salt and pepper and set aside.

    4. Remove the skin from the cooled onion and poke a small piece of the center out of the onion. Chop the small piece finely and add it into the cream. Fill the center of the onions with 8 oz. of the Kasseri or Parmesan cheese and place back in the oven to reheat and melt cheese, about 5 minutes.

    5. Remove the onions from the pan with a spatula and place on a serving plate. Reheat the cream slightly, about 1 minute and spoon over the onions. Top with the remaining cheese.



    Final Comments


    NOTE: I found it necessary to heat onions longer than 5 minutes to melt the cheese.

 

 

 


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