|Roasted Stuffed Onion|
4 large Vidalia onions
7 tablespoon olive oil
2 garlic cloves, minced
1 cup frozen spinach, thawed, drained, and coarsely chopped
1 tablespoon lemon zest
2 eggs, lightly beaten
2 cups sourdough breadcrumbs
3/4 cup blue cheese, crumbled
1 tablespoon dried thyme, plus 2 teaspoon thyme
pinch of cayenne pepper
Preheat oven to 425 degrees.
Cut off the ends of the onions, peel skins off, and then cut them in half horizontally. Place the onions cut-side up in a baking dish. Drizzle them with 3 tablespoons of oil. Sprinkle 1 tablespoon of thyme over top of them, then sprinkle with salt and pepper. Pour 2 cups of water into the bottom of the baking dish, cover with tin coil, and bake for 1 hour.
Remove the tin foil and continue to bake for another hour or until the edges brown, basting the onions with the pan juices every 10 to 15 minutes. Remove from oven and allow the onions to cool.
While the onions cool, heat 2 tablespoon of olive oil in a large skillet and saute the garlic over medium-high heat until it's a golden brown. Remove the garlic from the pan and reserve. Add the spinach to the pan. Season with salt and pepper. Stirring, cook spinach until it crisps, 2-3 minutes, and remove from pan.
Adjust the oven to 350 degrees.
Scoop out the middle of each onion, leaving a 2 or 3 rings of outer layers.
|Stuffed Onion served with Tomato and Artichoke Chicken|