Recipe courtesy of Cat Cora
1 hr 26 min
20 min
1 hr 6 min
4 servings


  • 4 medium yellow onions, unpeeled
  • 2 ounces olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup cream
  • 8 ounces Kasseri, grated, plus 4 ounces grated, for garnish


Preheat oven to 400 degrees F.

Slice the top off of the onions and a small part of the bottom so that it sits flat. Put onions on a baking sheet and drizzle each with olive oil. Season with salt and pepper, and place in the oven. Bake for 45 minutes to 1 hour or until the onions are tender. Remove and let cool.

In a small saute pan over medium-high heat, reduce the cream until it coats the back of a spoon. Season with salt and pepper and set aside.

Remove the skin from the onion and poke a small piece of the center out of the onion. Chop the small piece finely and add it into the cream. Fill the center of the onions with 8 ounces of the Kasseri and place back in the oven to reheat for 5 minutes.

Remove the onions from the pan with a spatula and place on a serving plate. Reheat the cream slightly, about 1 minute and spoon over the onions. Top with the remaining Kasseri.

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