I love onions. All kinds and in almost any application, however I must confess I was a bit leery about this one. I had seen this concept a few times, prepared in varying manners, but it just seemed like even for me it might be too much onion. Well I finally got around to making these grilled blue cheese and bacon stuffed onions, and am here to tell you, I am a fool. The time I have wasted not enjoying this delight is really a shame.
The tender mellow flavor of the roasted onion melts together perfectly with the blue cheese and bacon to create a side dish that is out of this world. If I had a steak house, this little gem would certainly be one of the choices marked as “house specialties”, right along with twice baked sweet potatoes and corn souffle.
- 4 large-sized sweet onions Vidalia, Maui sweets, sweet yellows
- 1 stick butter room temperature
- 2/3 cup blue cheese crumbled
- 4 strips bacon crisped and crumbled
- 1/2 teaspoon dried thyme crushed
- salt and pepper to taste
-
Trim the ends off of the onions, and peel. Using a melon baller or small spoon, scoop out the inside of the onion to create a cavity. (Be careful not to dig all the way through the bottom).
-
In a small bowl mix together butter, cheese, bacon, and thyme. Season lightly with salt and pepper. (Blue cheese is a bit salty so go easy).
-
Using a spatula or small spoon, stuff the mixture into the onions, completely filling the center.
-
Place each onion on a square of aluminum foil. Draw foil up to create a sealed pouch. (Keep the foil from touching the sides of the onion, and make sure the top is sealed to hold in steam).
-
Heat your grill on high. Reduce heat to medium low and place the foil pouches directly over the heat. Close the lid of the grill and cook for 30 - 40 minutes. (Cooking time will vary upon size of onions). Resist the temptation to open the grill and the pouches.
-
Remove from grill and allow to stand for a full 5 minutes before opening the pouches. (Caution, the steam from the pouches will be hot).
-
Using tongs or a spoon carefully transfer the onion onto a plate or bowl. Use a spoon to drizzle any remaining butter from the bottom of the pouch over the onion.
I was complete amazed how the cheese did not "run away" and how the onion took on such a mild flavor. I hope you will give this one a try, I really think you will like it.
