August 7, 2013

Blue Cheese & Bacon Stuffed Onions


One of the things we planted in our garden this year is onions.  Due to all the rain we've had over the summer, not everything is doing so great.  However, the onions are doing awesome!  We will have quite a few by the time we harvest them, and I am hoping they will be pretty large by then.  As a result, I have poked around in my endless stack of cookbooks and on the internet looking for recipes where onions are the star. 

That's when I came across this recipe from www.jamesandeverett.com for grilled blue cheese and bacon stuffed onions.  Just the description sounds amazing right?  I haven't been able to get the thought out of my head since I came across the recipe, so when we we decided to have steak for dinner the other night I knew I had to make this to go with it.  

I am so glad it I found this recipe - these babies were AMAZING!  I mean really, really good and so perfect with the steak.  Seriously....if you like onions, blue cheese and bacon you have to try this side dish.  I can not wait to make this for company.....I can't wait to make it again period!  So, so good.....this is a must try people.  Thanks so much to www.jamesandeverett.com for putting this recipe out there - I will love and cherish it forever ☺


Blue Cheese & Bacon Stuffed Onions (adapted from www.jamesandeverett.com)

3 medium sized sweet onions
3/4 stick of butter at room temp
1/2 cup blue cheese, crumbled
4 strips bacon, cooked & crumbled
1/4 tsp dried thyme (or 1/2-1 tsp fresh thyme)
Salt & Pepper to taste

Cook your bacon and set it aside.  Heat your grill on high.  Trim the ends of each onion and peel off the outer layer.  With a spoon, scoop out the center of each onion - careful not to dig all the way through the bottom.  In a bowl, mix together the butter, blue cheese, thyme, crumbled bacon and a dash of salt & pepper.  Stir everything together, then with a spoon stuff each onion with the filling all the way to the top.

Place each onion on a square of tin foil, then draw the foil up and over to make a pouch - seal all ends tightly, but try to not touch the sides of the onions.  Reduce the heat on your grill to low and place foil pockets onto the grill.  Close the lid and cook for about 40 minutes - cooking time will vary based on the size of the onions.  Remove from grill and let it set for 5 minutes.  Be careful not to get burned from the steam when opening the pockets.  Plate the onions and drizzle any juices from the bottom of the pocket over top of the onions.  YUM!


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