Stuffed Onions (Kremidolmades)
Filed under
Vegetables
Prep: 20 min | Cook: 66 min | Servings: 4
Recipe courtesy Cat Cora.
Ingredients
- 4 Yellow onion, medium, unpeeled
- 2 oz Olive oil
- Kosher salt
- Black pepper, freshly ground
- 1 cup Heavy cream
- 12 oz Kasseri, grated - 8 ounces for filling, 4 for garnish
Directions
- Preheat the oven to 400 degrees F.
- Slice the tops off the onions and a little off the bottoms so they sit flat. Drizzle with olive oil, season and bake on a baking sheet 45 minutes to 1 hour, until tender. Let cool.
- Reduce the cream in a small saute pan over medium-high heat until it coats a spoon. Season and set aside.
- Peel the onions and poke out a small piece of each center. Chop it finely and add to the cream. Fill the onions with 8 ounces of the Kasseri and reheat in the oven 5 minutes.
- Plate the onions, rewarm the cream about 1 minute, spoon it over and top with the remaining Kasseri.