Stuffed Onions: Kremidolmades

• 4 medium yellow onions, unpeeled
• 2 ounces olive oil
• Kosher salt
• Freshly ground black pepper
• 1 cup cream
• 8 ounces Kasseri, grated, plus 4 ounces grated, for garnish

1. Preheat oven to 400 degrees F.
2. Slice the top off of the onions and a small part of the bottom so that it sits flat.
3. Put onions on a baking sheet and drizzle each with olive oil.
4. Season with salt and pepper, and place in the oven.
5. Bake for 45 minutes to 1 hour or until the onions are tender.
6. Remove and let cool.
7. In a small saute pan over medium-high heat, reduce the cream until it coats the back of a spoon.
8. Season with salt and pepper and set aside.
9. Remove the skin from the onion and poke a small piece of the center out of the onion.
10. Chop the small piece finely and add it into the cream.
11. Fill the center of the onions with 8 ounces of the Kasseri and place back in the oven to reheat for 5 minutes.
12. Remove the onions from the pan with a spatula and place on a serving plate.
13. Reheat the cream slightly, about 1 minute and spoon over the onions.
14. Top with the remaining Kasseri.

yellow onions, olive oil, kosher salt, freshly ground black pepper, cream

Taken from www.foodnetwork.com/recipes/cat-cora/stuffed-onions-kremidolmades-recipe.html (may not work)