Thursday, June 18, 2009

Stuffed Onions

I made stuffed onions to go along side our leftover baked corn dogs. This was a recipe Andy happen to see on Food Network with me recently and thought he would really enjoy it. It came out nicely and was fun to make, but not typically my type of dish.

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  • 4 large sweet onions, peeled
  • 2 cups frozen vegetable medley, thawed
  • 4 tablespoons thyme
  • 1/2 cup herbed goat cheese
  • 4 tablespoons butter, cut into pieces

Preheat grill to medium heat.

Slice off the top third of each onion and set aside; save tops. Slice an "X" in the inner 2/3 off each onion. Using a spoon remove the inside of the onion forming a bowl. Dice the removed inner section of the onions and set aside.

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In a medium bowl combine the vegetable medley, diced onion, thyme and cheese. Evenly divide the mixture into each onion bowl. Top each filled onion with a tablespoon of butter.

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Cover the onion with its original top. Wrap with 2 layers of foil and place on the grill or in a preheated 400 degree F oven. Grill or bake for 20 to 25 minutes or until onions are tender.

Recipe from Sandra Lee

Brinkley Farms Spring CSA – Week 10 & 11

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2 lbs broccoli
1 qt red potatoes
1 qt yukon gold potatoes
1 lb squash
1 lb zucchini
1 lb large sweet onions
1 lb green beans
1 lb yellow wax beans
1 lb roma beans
1 lb ground chorizo

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1 comment:

leandra said...

wow! we just get an individual share from Brinkley Farms and we still have trouble finishing it.. good for you guys!