Stuffed Onions: Kremidolmades

Name: Stuffed Onions: Kremidolmades
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H6M0.000S
Total time: P0Y0M0DT1H26M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 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

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Level: Easy
Total: 1 hr 26 min

Prep: 20 min
Cook: 1 hr 6 min

Yield: 4 servings

Level: Easy
Total: 1 hr 26 min

Prep: 20 min
Cook: 1 hr 6 min

Yield: 4 servings

Ingredients

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

Directions

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.