Whole sweet onions stuffed with a simple filling of bacon, goat cheese and butter, these mild and salty onions make a great side dish or first course. If you love these and would like to see more:
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Back when I first joined Pinterest, I created a board I called “Recipes To Try”. Some of them I want to try exactly as they are, and some look like they would be great if I made a few changes. The problem is that in the two years or more since I created the board, I have only tried a handful of the recipes I pinned there. Yep, the list has gotten quite extensive! Some of the recipes are from my favorite food blogger friends, others from sites I don’t know as well, but they sure have some delicious looking recipes. The very first one I ever pinned to the board also ended up being the one that stayed there the longest, Grilled Blue Cheese & Bacon Stuffed Onions from James and Everett. Not for any real reason, I just never got around to trying them until last week.
I originally was going to use blue cheese, I LOVE it, but I had some crumbled goat cheese as well, and thought it would pair nicely with smoked bacon and sweet onions. I know what your thinking, onion breath! Don’t worry about it, you’ll get passed that right after you taste these. They mellow nicely when roasted, making them a great side dish for an entree like roast beef ( I served them with it when I made them), or a different starter course for a special dinner.
Make these as a side dish for Christmas, and wow your family with how simple yet delicious they are!
- 4 sweet yellow onions
- 6 slices cherry wood smoked bacon, cooked and coarse crumbled
- 3½ ounces crumbled goat cheese
- ½ stick (4 tablespoons) unsalted butter
- Preheat oven to 325 degrees F. Cut the tops and bottoms off the onions, peel without cutting through the onions. Use a melon baller or teaspoon to scoop out the middle of each onion about 2 inches.
- Soften butter in the microwave for 15 seconds. In a small bowl, combine butter, goat cheese, and crumbled bacon, stir until well combined. Use a teaspoon to equally stuff each onion. Place in a baking dish and cover with aluminum foil. Bake in the preheated oven for 1 hour, or until the onions are soft. Uncover, set the oven to broil, and broil on the middle shelf for 3-5 minutes or until lightly browned on the tops.