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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.