Best Stuffed Greek Onions Recipes

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STUFFED GREEK ONIONS



Stuffed Greek Onions image

Another slow cooker recipe from my Gourmet Vegetarian Slow Cooker cookbook. This recipe recommends Vidalia onions, if you can find them, as they are a bit flatter and sweeter than yellow onions and they are perfect for stuffing. It is recommended that this dish be served with a green salad or sliced tomatoes.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 vidalia onions (or yellow onions)
1 cup water
1/2 cup chevre goat cheese
1/2 cup feta cheese
2 tablespoons olive oil
2 tablespoons currants
1 tablespoon fresh mint leaves, chopped
2 tablespoons pine nuts
fresh ground black pepper
1 sprig of fresh mint (to garnish)

Steps:

  • Using a sharp knife, slice about one-third off the top of each onion, leaving a flat crown. Then remove a small slice from the bottom so it will remain upright in the slow cooker. Using a grapefruit knife or melon baller, carefully scrape out as much of the onion's core as you can without ruining the onion. Place the onions in the slow cooker insert, pour in the water, cover, and cook on low for about 3 hours, or until the onions are somewhat tender when pierced with a paring knife.
  • While the onions are cooking, combine the cheeses, olive oil, currants, chopped mint, and pine nuts in a bowl, mix together with a fork, and add a pinch of freshly ground pepper. Remove the cover of the slow cooker and fill each onion with 2-3 tablespoons of the mixture.
  • Re-cover and continue cooking for about 1 hour longer, or until the cheeses are melted and the onions are very tender and getting brown about the edges. Spoon any liquid in the bottom of the cooker over the onions. Garnish each onion with a sprig of fresh mint and serve either hot or at room temperature.

STUFFED GREEK ONIONS



Stuffed Greek Onions image

Categories     Salad     Onion

Yield serves 4

Number Of Ingredients 10

4 Vidalia or yellow onions, peeled
1 cup water
1/2 cup chèvre
1/2 cup feta cheese
2 tablespoons olive oil
2 tablespoons currants
1 tablespoon chopped fresh mint leaves
2 tablespoons pine nuts
Freshly ground black pepper to taste
Several sprigs fresh mint, for garnish

Steps:

  • Using a sharp knife, slice about one-third off the top of each onion, leaving a flat crown. Then remove a small slice from the bottom so it will remain upright in the slow cooker. Using a grapefruit knife or melon baller, carefully scrape out as much of the onion's core as you can without ruining the onion. Place the onions in the slow cooker insert, pour in the water, cover, and cook on low for about 3 hours, or until the onions are somewhat tender when pierced with a paring knife.
  • While the onions are cooking, combine the cheeses, olive oil, currants, chopped mint, and pine nuts in a bowl, mix together with a fork, and add a pinch of freshly ground pepper. Remove the cover of the slow cooker and fill each onion with 2 to 3 tablespoons of the mixture.
  • Recover and continue cooking for about 1 hour longer, or until the cheeses are melted and the onions are very tender and getting brown around the edges. Spoon any liquid in the bottom of the cooker over the onions.
  • Garnish each onion with a sprig of fresh mint and serve either hot or at room temperature.
  • Suggested Beverage
  • Okay, I can't resist. I'd like to suggest a wellchilled glass of retsina with this dish. Even the cheap, generic stuff would do, and probably bring back fond memories of the Greek islands. But several of Greece's new generation of winemakers have experimented with making artisanal retsina, and I'd like to suggest that if you can find one, you buy it and drink it. Gaia Estates' Thalassitis is one I can happily recommend.

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