Cheese-Stuffed Sweet Onions
- 4 large Vidalia or other sweet onions
- 3/4 cup crumbled goat cheese
- 3/4 cup crumbled blue cheese
- 1 teaspoon minced fresh thyme
- 2 cups vegetable stock
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup grated Romano or Parmesan cheese
- Fresh thyme leaves
- 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 until onions are tender, 4-5 hours. Cut in half to serve; sprinkle with thyme leaves.
vidalia, goat cheese, blue cheese, thyme, vegetable stock, olive oil, salt, pepper, parmesan cheese, thyme
Taken from www.tasteofhome.com/recipes/cheese-stuffed-sweet-onions/ (may not work)