Balsamic, Pear & Stilton Stuffed Onions

• Onions
• 4 medium sweet onions, I use Vidalias
• 2 tablespoons olive oil
• 1 1/2 cups balsamic vinegar
• 2 tablespoons unsalted butter
• kosher salt and freshly ground black pepper
• 8 sprigs fresh thyme, plus more chopped for garnish
• Stilton and Pear Stuffing
• 1 cup stilton cheese, crumbled
• 1 medium Bosc pear, small dice
• 3/4 cup finely chopped reserved cooked onions
• kosher salt and freshly ground black pepper
• (Optional Garnish) chopped thyme

1. Preheat oven to 400 degrees.rnSlice the top off of each of the onions, so it is flat and level. Slice the bottom of each onion so it sits flat. Peel first few layers of onions.rnIn a skillet heat olive oil and butter until hot but not smoking. Sprinkle each onion with salt and pepper. Place onions top side cut down into the pan and pour the vinegar evenly between the onions. Brown onions in pan, approximately 5 minutes. Evenly distribute vinegar among the onions. With a spatula turn the onions and remove skillet from heat. The onions should be tender when poked with a knife.rnRemove onions from skillet. Use a small spoon to scoop out a hollow cavity, making sure to leave a rim of 1/2 in - 3/4 - in. Chop up onions and reserve 1/4 cup and place in bowl. Add crumbled stilton cheese and diced pear to the onions. Add freshly grind black pepper and a pinch of salt. Combine mixture, and bake for 45 minutes.
2. Carefully stuff each of the onion with the stuffing and place two sprigs of thyme on each onion. Return the skillet to oven and bake for 15 minutes. Plate onions with skillet pan juices and garnish with a sprinkling of chopped thyme.

onions, sweet onions, olive oil, balsamic vinegar, unsalted butter, kosher salt, thyme, stilton cheese, pear, onions, kosher salt, thyme

Taken from food52.com/recipes/24365-balsamic-pear-stilton-stuffed-onions (may not work)