Fun with OnionsPosted on January 14, 2014
Baked Onions With Feta
6 tennis ball-size onions of any type
1 quart vegetable stock or broth
1 tablespoon olive oil
3/4 cup crumbled feta cheese
1/4 cup bread crumbs
1 tablespoon chopped fresh herbs
Salt and pepper to taste
Peel onions. Cut off the top fourth of each onion and trim the stem end just enough to allow onion to stand steady. Arrange onions top down in a large pot. Add stock to pot and bring to a boil. When stock is boiling, reduce heat and simmer for 20 to 30 minutes until onions are soft but not falling apart. Remove from heat. Drain and reserve stock for future use.
Preheat oven to 400 F. Allow onions to cool enough so that you can handle. Arrange onions, top-side up, in a shallow baking dish and season with salt and pepper. Combine cheese, bread crumbs, olive oil and fresh herbs in mixing bowl and toss lightly. Gently press 2 ounces of mixture on top of cooked onions. At this point, onions may be set aside and reheated just prior to serving. Heat onions in oven until tops are browned.
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