Recipe courtesy of Cat Cora

Stuffed Onions: Kremidolmades

  • Level: Easy
  • Total: 1 hr 26 min
  • Prep: 20 min
  • Cook: 1 hr 6 min
  • Yield: 4 servings
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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

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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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